Cook shaved bologna (or protein of choice) in a heated pan until caramelized and hot, about 3 minutes.
Brush the English muffin with butter and cook on a griddle or pan until golden and soft.
Crack eggs in simmering water to poach; cook 3-4 minutes and then remove with a slotted spoon.
Plate the English muffin and place some cooked bologna on each half, making a hole to hold the poached egg. Place poached egg on the bologna and ladle hollandaise over the top of each egg. Top with chives. Serve with breakfast potatoes or hash browns.