1-Prepare the Hollandaise: Melt the butter over low heat in a saucepan. In a separate bowl, whisk the egg yolks, then stir in the lemon or lime juice, heavy cream, and a pinch of salt and pepper. Temper the yolk mixture by whisking in a spoonful of the hot butter, repeating until the sauce is warm. Return the mixture to the saucepan and cook over very low heat, stirring constantly, for 20-30 seconds until thickened. Keep it warm for serving.

2-Poach the Eggs: Fill a saucepan with about 7 cm (3 in) of water and bring to a gentle boil, then reduce to a simmer. Optionally, add a splash of vinegar to help the eggs set. Crack each egg into a small cup, then slide it gently into the water. Simmer for 3-5 minutes until the whites are set but the yolks remain runny, then remove with a slotted spoon and set aside.

3-Cook the Bacon and Toast the Muffins: Warm the bacon slices in a skillet over medium heat until lightly browned. At the same time, toast the English muffin halves until they turn golden and crisp.

4-Assemble: Place a slice of cooked bacon on each toasted muffin half. Top with a poached egg, then spoon the warm Hollandaise sauce over the egg. Finish with a light sprinkle of salt and pepper for extra flavor.