1) For the pancetta, add to a cold nonstick skillet over low heat. Let cook until pancetta gets really crispy, flipping halfway through. It should take 8-10 minutes to get crispy. Remove pancetta from the skillet and let drain on a paper towel.
2) Cut brioche rounds out of thick slices and brown slightly in pancetta drippings over low heat.
3) For hollandaise sauce, put a small pan of water on to simmer. In a medium non-reactive bowl, whisk together egg yolk, white wine, lemon juice, and a pinch of salt and pepper. Whisk over the water batch until mixture is steaming. Then slowly drizzle in melted butter until sauce is emulsified. It should coat a spoon, but not be super-thick.
4) Set hollandaise sauce aside. Add vinegar to a medium pan of steaming water. Stir with a spoon and drop in eggs. Let eggs poach for 3-4 minutes until the whites are just set.
5) Carefully remove eggs and let them drain on a paper towel.
Build benedicts by adding pancetta to brioche. Top with poached eggs and drizzle heavily with sauce. Finish with a sprinkle of coarse ground black pepper.