I make mine without bacon (pork allergy)
8 Gluten Free English muffins
16 slices back bacon
2 tsp. white vinegar
8 egg yolks
4 tsp lemon juice
18 oz butter
Pinch of cayenne pepper
Salt and pepper to taste
In a large sauce pan, whisk together eggs yolks, lemon juice, cayenne pepper and salt and pepper until well blended.
Cut the butter into small chunks and add to egg mixture.
Cook over medium heat and whisk vigorously until the butter has melted and blended into egg mixture.
Continue whisking until thickened to desired consistency.
Remove from heat and keep warm (up to 30 minutes) until muffins are ready.
While cooking the bacon, poach the eggs.
When bacon and eggs are almost done, toast the halved English muffins.
Butter the muffins generously and place on plates.
Cover muffin halves with one slice of bacon and one poached egg each.
Spoon Hollandaise sauce over top and serve hot.