Preheat the oven to 400°F (200°C). Cut fingerling potatoes in half lengthwise and toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes or until golden and crispy.

Cook the Bacon

In a skillet over medium heat, cook the smoked bacon until crispy. Remove from the skillet and let it drain on paper towels.

Poach the Eggs

In a pot of simmering water, gently crack the eggs one at a time into the water. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and set aside.

Make the Hollandaise Sauce

In a blender, combine the egg yolks, lemon juice, salt, and cayenne pepper. Blend until smooth. Gradually add melted butter while blending until the sauce thickens. Adjust seasoning to taste.

Assemble the Bacon Bennie

Toast the English muffins and top each half with crispy bacon. Place a poached egg on top of the bacon, then drizzle with hollandaise sauce. Serve with roasted fingerling potato hash on the side, garnished with fresh chives.