To start, fry the pancetta in a frying pan with a little extra virgin olive oil until crispy, about five minutes. The Pancetta adds texture and a nice saltiness to the dish.
To make the hollandaise sauce, melt the butter in a small pan. Put the egg yolks into a heatproof bowl over a pan of gently simmering water and whisk together with the mustard. Whisking constantly, very slowly (otherwise it will split) pour the melted butter and add the grated Parmigiano Reggiano cheese and whisk well together into the egg mixture, until well combined, adding a splash of water to loosen, if needed. Adding the Parmigiano Reggiano takes the hollandaise sauce to the next level and gives it a rich, creamier taste. Whisk in the white wine vinegar and season. Turn the heat off and keep warm over the pan of water, stirring occasionally, and loosening with an extra splash of water if needed.
Cut the ciabatta in half and drizzle with extra virgin olive oil over each half and put on a very hot griddle to brown.
To poach the eggs, boil water in a pan and add a splash of vinegar. Crack the egg into a little bowl. Add the egg gently into the pan and leave for three minutes. Remove after three minutes and place on top of the ciabatta. Add the sauce generously over the eggs, then sprinkle the pancetta and chopped chives on top to finish.