How to Make It
Preheat oven to 350°F. Brush each side of sourdough bread with 1 tablespoon melted butter. Heat a grill pan over medium-high, and grill each side of bread until golden brown, 2 to 3 minutes per side; set aside.
Sprinkle fillets with salt and pepper. Spray grill pan with cooking spray, and grill fillets until a thermometer inserted in thickest portion registers 145°F, about 2 minutes per side. Set aside.
Spray a 6-cup muffin pan with cooking spray. Add 1 tablespoon water to each cup; crack an egg into each cup. Bake in preheated oven until eggs are slightly set, 8 to 10 minutes. Remove from oven, and let eggs rest in pan 1 minute. Using a slotted spoon, transfer eggs to a plate; set aside.
Prepare hollandaise sauce according to package directions in a medium saucepan using 1 cup milk and remaining 1/4 cup butter.
To serve, spread 1 tablespoon guacamole on each slice of grilled toast; top with steak and poached egg. Pour desired amount of hollandaise sauce over each toast; sprinkle with chives.