6 English Muffins
1 big chunk of peameal bacon, cut into 12 slices, or 12 slices of ham, or bacon or smoked salmon.
12 eggs

Sauce:
3 egg yolks
1/2 tsp salt
dash cayenne pepper
1 tbsp heavy cream
1 cup melted unsalted butter (if using salted butter, omit the salt above)
2 tbsp lemon juice

In a blender, combine the yolks, salt, cayenne and cream. Blend for a few seconds.
In a small pot, melt the butter until bubbly. Don’t brown the butter.
With the motor of your blender running, slowly, but steadily pour the hot butter into the yolks. Halfway through, add 1 tbsp of lemon juice. Pour in the rest of your hot butter. Adjust seasonings. You may need to blend in more lemon or salt or hot sauce, or fresh chopped dill. Pour over hot poached eggs, or if not serving immediately, pour into a thermos to keep warm.

For the assembly, fry up your peameal bacon until crisp. Place on top of toasted English Muffins. Top with hot poached eggs. Drizzle the sauce, and dive in. Serves 6. Sauce adapted from Bon Appetit.