Eggs with Bacon and Hollandaise Sauce

Separate 3 egg yolks and place each of the 8 eggs in a separate container. Melt 130 g of butter. Cut 4 English muffins lengthwise and toast in a toaster until golden brown.

In a 7-liter pot, bring 16 cups of water to a boil. Add 2 cups of white balsamic vinegar and 2 teaspoons of salt. Bring to a boil again over medium heat.

Heat 1 teaspoon of vegetable oil in a wide skillet over medium heat. Place 8 pieces of Canadian bacon and cook for 3 minutes, flipping once, until lightly browned. Remove from heat.

Turn on the blender to medium speed. Whisk 3 egg yolks, 1.5 tablespoons of lemon juice, 4 teaspoons of warm water, 0.25 teaspoon of Tabasco sauce, and 0.5 teaspoon of salt.

Slowly pour in the melted butter in several portions, without stopping the whipping. Transfer the finished sauce to a bowl and set aside.

Stirring the boiling water with a spoon, create a whirlpool. Carefully place each egg in the center of the vortex and cook for about 3 minutes until the white hardens.

Remove the eggs with a slotted spoon and transfer to paper towels to remove excess moisture.

Place 1 slice of bacon and 1 egg on each half of the cupcake. Drizzle each egg with 2–3 teaspoons of hollandaise sauce. Sprinkle with paprika to taste and serve immediately.