Melt the 8 tbsp unsalted butter 1 stick 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 egg yolks, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, ¼ tsp cayenne pepper, and ½ tsp kosher salt 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 unsalted butter 1 stick 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 tbsp fresh lemon juice, ½ tsp kosher salt, or ¼ tsp cayenne pepper 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 cups water, or in a warm spot on the stovetop. Stir occasionally. If it thickens too much, whisk in a teaspoon of warm 6 cups water 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 english muffins split in half until golden and crisp. For extra richness, spread lightly with 8 tbsp unsalted butter 1 stick right out of the toaster. Arrange two halves per plate.

Fill a medium saucepan with the 6 cups water and bring to a gentle simmer over medium heat — you want small bubbles rising from the bottom, not a rolling boil. Add the 1 tbsp white vinegar.

Crack each 8 eggs very fresh 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 cups water in a slow circular motion to create a gentle whirlpool. Slide one 8 eggs very fresh 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 eggs very fresh, 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 cups water.