Heat a skillet on medium. Twist or pile together a few slices of pancetta, then add to the hot skillet. Cook for 3-4 minutes, flipping halfway through. The goal is to crisp it up.
Make the hollandaise
Combine egg yolks with 2 tbsp water and a pinch of salt in a small saucepan. Put the saucepan over very low heat and whisk constantly for about 3 minutes, until the mixture is foamy and slightly thickened.
Add the butter, ½ tbsp at a time. Whisk gently until just incorporated, then add the next one.
Finish with 1 tbsp olive oil and lemon juice and leave on very low heat, stirring occasionally.
Poach the eggs
Poach the eggs: fill a skillet or pan with 1 ½ inches of water. Heat to a simmer, then add white vinegar and 1 tsp salt.
Crack an egg into a shallow bowl, give the heated water a swirl with a slotted spoon, then carefully tip the egg into the water.
Allow it took about 3 minutes. When the whites are done, remove to a paper towel.
Finish the Benedict
On a clean plate, place your toasted bread. Rub with a piece of garlic, then drizzle with olive oil.
Top with pancetta, then poached egg. Drizzle generously with hollandaise and eat immediately!