Melt the 8 cucharada mantequilla sin sal 1 barra, cortada en trozos in a small Saucepan over medium heat until it's hot and just starting to bubble — do not let it brown. Remove from heat.

Add the 3 yemas de huevo, 1 cucharada jugo de limón fresco, 1 cucharadita mostaza Dijon, 0.25 cucharadita cayena, and 0.5 cucharadita sal kosher to a Blender. Blend on medium speed for about 20 seconds until the yolks are pale and slightly thickened.

With the Blender running on low, very slowly drizzle in the hot melted 8 cucharada mantequilla sin sal 1 barra, cortada en trozos in a thin, steady stream. The sauce will emulsify and thicken as you pour. Blend until smooth and creamy, about 30 more seconds. Taste and adjust 1 cucharada jugo de limón fresco, 0.5 cucharadita sal kosher, or 0.25 cucharadita cayena as needed.

Transfer the hollandaise to a heatproof Mixing Bowl or jar and keep warm by setting it over a Pot of hot (not simmering) 6 taza agua, or in a warm spot on the Stovetop. Stir occasionally. If it thickens too much, whisk in a teaspoon of warm 6 taza agua to loosen.

Line a Baking Sheet with Aluminum Foil, extending it up the sides to catch grease. Optionally place a Wire Rack on top for better airflow and crispier bacon. Lay strips in a single layer — close but not overlapping. No oil or extra seasoning needed.

Set Oven to 400°F. You can start bacon in a cold oven as it preheats, or wait until fully preheated — both work. Use an external Meat Thermometer if your oven runs inaccurate. Start checking at 14–15 minutes. Thin-cut: 10–14 min. Standard-cut: 15–20 min. Thick-cut: 20–22 min. No need to flip. Check every couple of minutes after the first check — overdone happens fast. Pull bacon just before it looks done; it keeps cooking for a minute or two off the heat.

Split and toast the 4 muffins ingleses partidos por la mitad until golden and crisp. For extra richness, spread lightly with 8 cucharada mantequilla sin sal 1 barra, cortada en trozos right out of the Toaster. Arrange two halves per plate.

Fill a medium Saucepan with the 6 taza agua and bring to a gentle simmer over medium heat — you want small bubbles rising from the bottom, not a rolling boil. Add the 1 cucharada vinagre blanco.

Crack each 3 yemas de huevo individually into its own small Ramekins or cup. This gives you control and prevents broken yolks from ruining the batch.

Use a spoon to stir the simmering 6 taza agua in a slow circular motion to create a gentle whirlpool. Slide one 3 yemas de huevo from the Ramekins into the center of the whirlpool. The swirling water will help wrap the white around the yolk. Poach for 3 to 3.5 minutes for a runny yolk. Remove with a Slotted Spoon and rest briefly on a paper towel.

Repeat with remaining 8 huevos muy frescos, fríos, working in batches of 2–3 at a time. To keep finished eggs warm while you poach the rest, hold them in a Mixing Bowl of warm (not hot) 6 taza agua.