Combine yolks and wine in a heatproof bowl; set over a pot of simmering water. Rapidly whisk until the yolks are very light, thickened and feel warm, not hot (do not overcook or yolks will scramble). Remove from the heat and very, very slowly dribble and whisk in the butter. Season with pepper, Tabasco, Worcestershire and lemon juice. Cover this hollandaise sauce and set aside until needed.
Fill a wide pot 2/3 full with water. Add the vinegar and bring to a simmer. Preheat your broiler. Set the muffin halves, cut-side up, on a baking sheet. Broil until lightly toasted. Set a bacon slice on each muffin. Turn the oven 200°F. Keep muffins warm in the oven while the eggs cook.
When simmering, swirl the water and then crack eggs into it. Poach eggs to the desired doneness (about 3 minutes for soft poached). Set 2 half muffins on each of 4 plates. Lift eggs out of the water, drain well, and set one on each muffin. Top with sauce and serve.
Recipe Options: To make salmon and spinach benedicts, replace bacon on each muffin with 2 smoked salmon slices and 1/4 cup wilted, well-drained spinach. To make seafood cake benedicts, replace each muffin and bacon slice with a heated shrimp and crab cake (sold in our Seafood Department). To make California-style benedicts, replace bacon on each muffin with a tomato slice and 3 slices of ripe avocado.