Whip the cream in a mixing bowl to soft peaks. Transfer to a piping bag fitted with a star nozzle and chill until needed. Bring a large saucepan of water to a simmer, then add the white wine vinegar.
Heat the grill to hot and grill the bacon rashers for 2-3 minutes on both sides, then wrap in aluminium foil to keep warm. Toast the brioche halves on a clean baking tray under the grill until golden brown. Poach the eggs for 3 minutes then assemble the dish.
Place 2 brioche halves on each plate and top each with a rasher of the bacon. Carefully lay a poached egg on top of each rasher and season a little. Pipe the cream into a small serving bowl in a swirl pattern and sprinkle the chives on top.
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.