1. Toast English muffins.
2. Pan fry back bacon, lay on English muffin.
3. Lay tomato slice on top of bacon.
4. Keep warm (I pop them into the oven at 100F or whatever the lowest setting is).

Hollandaise Sauce

1. Whisk egg yolks with lemon juice until glossy.
2. Bring water to a boil in a double boiler, then reduce to medium/low (remember too hot = scrambled eggs instead of sauce).
3. SLOWLY add melted butter or ghee, whisking constantly. The mixture will start to thicken.
4. Whisk in salt and cayenne.
5. Remove from heat, serve immediately.

Poached Eggs

1. In a large pot, bring water to a rolling boil.
2. Add vinegar, and stir.
3. Use the handle of your slotted spoon to stir the water in one direction until you create a gentle swirl or vortex (sounds scientific, do I sound smart?).
4. Gently drop the egg into the center of the vortex. The swirling water will help diminish the white from “bleeding out” or disappearing into the water.
5. Turn off the heat, cover the pan and set your timer. Let the eggs relax in their bath, no peeking, poking, or stirring, it makes them angry.
6. Soft poached is approx 2 min, 4 for medium, and 6 for hard: this will vary slightly depending on the type of eggs, freshness, size and starting temperature.
7. Remove the egg with a slotted spoon and stack on top of the tomato slice.
8. Cover with a generous amount of Hollandaise sauce.
9. Sprinkle with paprika or black pepper.