In a medium pot add enough water to poach 4 eggs. Add 1/4 cup vinegar to the water and bring to a boil. reduce heat to a simmer and slowly and gently crack eggs into the water, one at a time. Use a spoon to gently help keep the eggs together if needed. The vinegar will help the egg whites stick around the sides of the egg. Simmer for roughly 2-3 minutes or until the egg whites look thoroughly cooked and the yolks still look runny. remove the eggs with a slotted spoon onto a paper towel. Set aside. In a medium pan, add shrimp, olive oil, salt and pepper and saute over medium-high heat until the shrimp are pink, plump and have a little color to them. Toast English muffins, add your poached egg on top, followed by hollandaise sauce and then three shrimp per English muffin half. Sprinkle tops with fresh or dried chives and enjoy!