Make hollandaise sauce according to directions.
Heat sauté pan with butter on med-high heat, add shaved steak, and cook, season with salt and pepper.
Start the poaching process, and also start to toast the English muffins.
-Make sure your eggs are fresh.
-Add a small dash of vinegar and salt to a pan of steadily simmering water.(not rolling boil)
-Crack eggs individually into a cup.
-Create a gentle whirlpool in the water to help the egg white wrap around the yolk.
-Slowly tip the egg into the water, white first. Leave to cook for three minutes.
-Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon.
-Drain onto a paper towel
Place English open faced and pile with steak, place one egg on each half, and top with Hollandaise sauce, and chive (optional).