Heat the grill to hot and grill the bacon until golden brown and crispy; 6-8 minutes, turning occasionally. When ready, wrap in foil and turn off the grill and keep the bacon warm.
Meanwhile, half-fill a large saucepan with hot water and bring to a gentle simmer.
Place the white wine vinegar for the hollandaise sauce in a saucepan with the peppercorns and reduce until you have 1tbsp left. Remove from the heat, discard the peppercorns and whisk together the egg yolks with the reduction in a heatproof mixing bowl.
Place this mixture on the saucepan of simmering water and whisk until you have a sabayon and the whisk leaves trails in the egg mixture. Remove from the heat and whisk in the hot clarified butter in a steady stream to begin with until it starts to thicken.
Whisk in the rest of the butter carefully until you have a thickened sauce. If the sauce is too thick, you can thin it with a little hot water. Season it to taste with lemon juice and seasoning. Keep warm to one side.
Add the remaining 2tbsp of white wine vinegar to the saucepan of simmering water and poach the eggs for 3 minutes. As they are poaching, toast the muffin halves until golden brown. Arrange one muffin half on each plate.
Remove the the eggs from the saucepan, dry them on kitchen paper and arranging them carefully on top of the muffin halves.
Pour the hollandaise sauce on top of the eggs and arrange rashers of bacon on the side. Garnish with a sprig of chervil before serving.
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.