To Make the Hollandaise Sauce:

1. In a medium bowl, whisk 3 egg yolks and 1 tbsp lemon juice until thickened and doubled in size.
2. Place over pan of simmering water, being careful so the bowl does not touch the water.
3. While whisking rapidly, slowly drizzle in 1/2 C butter and continue whisking until all butter has been added.
4. Remove from heat, add a pinch of cayenne pepper and set aside.

To Assemble the Benedict:

1. Cook Godshall's Turkey Bacon according to package directions and set aside.
2. Heat a small sauce pan with about 3 inches of water, along with a pinch of salt.
3. Bring water to an almost boil and add a tbsp white vinegar.
4. Crack 2 Eggs into a separate bowl and then give the water a stir while slowly dropping eggs directly into water, one at a time. 
5. Reduce heat to medium-low and cook for 4-5 minutes until white of egg has tightened up.
6. Prepare muffins by toasting and topping with bacon slices cut in half.
7. Remove the eggs from the sauce pan using a slotted spoon and place on top of bacon and top with 2 tbsp sauce on each egg.
8. Garnish with paprika and serve hot.
9. Repeat as needed.