Prepare the Crab Cakes: Gently mix the crab meat with mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning in a medium bowl. Be careful not to break up the lump crab too much. Fold in the panko breadcrumbs until just combined. Form the mixture into 4 equal patties, about 1 inch thick. Refrigerate for at least 20 minutes.

Cook the Crab Cakes: Heat the butter in a large non-stick skillet over medium heat. Carefully place the crab cakes in the skillet. Cook for 4-5 minutes per side until golden brown and heated through. Keep warm.

Make the Hollandaise Sauce: Set up a double boiler (a heatproof bowl set over a saucepan with simmering water, ensuring the water does not touch the bottom of the bowl). Whisk the egg yolks constantly until they begin to thicken slightly (about 3-5 minutes). Remove the bowl from the heat.

Emulsify the Hollandaise: Slowly drizzle the warm, melted butter into the yolks in a thin, steady stream while whisking vigorously until the sauce is thick and emulsified. Stir in the lemon juice and cayenne pepper. Season with salt and pepper to taste. Keep the sauce warm, but do not reheat over direct heat.

Poach the Eggs: Bring a large pot of water to a gentle simmer (small bubbles appearing, not a rolling boil). Add the white vinegar. Crack each egg individually into a small ramekin or cup. Create a gentle whirlpool in the simmering water and slowly slide one egg into the center. Cook for 3-4 minutes for runny yolks. Remove with a slotted spoon and drain excess water.

Assemble the Dish: Place two toasted English muffin halves on each plate. Top each muffin half with one cooked crab cake. Place one poached egg on top of each crab cake. Generously spoon the warm hollandaise sauce over the eggs. Garnish immediately with fresh chopped chives.