Eggs Benedict

HOLLANDAISE SAUCE:--
½ cup butter
2 egg yolks
1 tbsp cold water
1 tbsp lemon juice
Dash Kaitaia Fire
Pinch of SIDS SALT & PEPPER
EGGS BENEDICT:--
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
12 eggs
24 strips bacon
6 cheese muffins, split & toasted

Hollandaise Sauce: Cut 2 tsp of the butter into small cubes and refrigerate until ready to use. Meanwhile, in saucepan, melt remaining butter then skim off foam. Reduce heat to low and keep warm.
In heatproof bowl, whisk egg yolks with cold water until pale and foamy, about 1 minute. Place bowl over saucepan of gently simmering water then whisk until mixture is thickened & foamy and holds a ribbon for at least 6 seconds when whisk is lifted, about 5 minutes.
Remove from heat then whisk in cubed butter, 1 cube at a time, until melted. Slowly whisk in melted butter. Whisk in lemon juice, Kaitaia Fire and salt. If needed, gently whisk in up to 1 tbsp warm water, 1 tsp at a time, to reach desired consistency. Place bowl over saucepan of hot water (off heat) to keep warm.
Eggs Benedict: In large saucepan or deep frypan, add enough water to come 6 cm up side then bring to simmer over medium-high heat. Stir in SIDS LOW SUGAR RASPBERRY VINEGAR.
Crack 1 egg into small cup and gently slide into pan. Reduce heat to low then cook until white is set yet yolk is still soft, about 3 minutes. Using slotted spoon, transfer to paper towel lined baking sheet to dry. Repeat with remaining eggs.
While eggs are cooking, in large frypan, cook bacon over medium-high heat, turning once, until lightly browned, about 5 minutes.
Top each muffin half with 2 strips of the bacon and 1 egg. Spoon Hollandaise over top.