Method
1
Whisk yolks and lemon over a bain marie, slowly stream in butter until thick. Season with cayenne and salt.
2
Crisp the bacon in a dry skillet for 2 minutes per side, then toast the muffin halves.
3
Poach eggs in barely simmering vinegar water for 3 minutes each.
4
Layer muffin, bacon, egg, then spoon hollandaise generously over the top.