This is a fairly technical dish to execute, if it doesn’t work out right the first time it’s ok :) but persist! You’ll become better and better at it.
Half fill a medium size pot with water and add 2 tbsp of white vinegar - cut the muffins in half using a fork, toast them, keep warm. In a pan cook the bacon and keep warm. When the water is slightly simmering stir the water with a spoon in order to create a vortex and add 4 eggs (2 per serving) - don’t worry if they touch each other, if they do separate them gently with a spoon. Cook for 2 minutes until the yoke is gyggly but the white part more solid. Remember the water should not be boiling, it should lightly simmer. Take out the eggs and gently place them on paper towels season them with a bit of salt and black pepper. Now hollandaise sauce! put the remaining 2 eggs in a blender, add the lemon juice, a pinch of salt and a pinch of cayenne pepper, blend for 15 seconds - microwave the butter for 20 seconds until boiling hot now start the blender again and gently pour the butter in the blender in a steady flow like you’re making mayonnaise, blend until all the butter is in the mixer - first place the bacon first on the muffin, then the egg and pour the sauce on top of it, it should be enough to cover the eggs ( don’t drown them in the sauce ) finally top with a pinch of smoked paprika and some fresh herbs like thyme.