Ingredients:
Hollandaise Sauce:
4 large egg yolks
1/2 cup heavy cream
1 1/2 Tbsp lemon juice
1 tsp dijon mustard (optional)
1 - 2 pinches cayenne pepper (optional)
1/2 cup unsalted butter, melted
Salt and freshly ground black pepper
Eggs Benedict:
8 large fresh eggs
1 Tbsp white vinegar
4 english muffins, split
8 bacon slices
Chopped fresh parsley and/or chives
Paprika
METHOD:
Hollandaise Sauce:
Fill a saucepan with about an inch of water. Set a stainless steel or glass bowl over saucepan that fits nicely without touching water. Bring water to a simmer.
Add cream, egg yolks, lemon juice, mustard, and cayenne pepper to bowl over saucepan whisk well. Cook mixture, whisking constantly, until just thick enough to coat the back of a metal or wooden spoon and temperature reaches 160 degrees. 
Reduce heat to very low, then very slowly drizzle in warm melted butter while whisking constantly. Remove from heat, season with salt and pepper to taste. Transfer to dish, cover to keep warm.
Poached Eggs:
Fill a pot or deep pan half full of water add vinegar, bring just to a boil. Crack eggs one at a time and add to boiling water, fitting four eggs in pot/pan at once.
Cook until whites are just set,, and yolk is still runny, about 3 - 4 mins. Transfer to paper towel lined plate to drain, repeat with remaining four eggs.
Prepare English Muffins and Bacon:
Cook bacon in a pan over medium-high heat until heated through, about 1 min per side.
Meanwhile toast English muffins in a toaster or oven until just golden brown.
Make The Eggs Benedict:
Lay a slice of bacon on top of each english muffin. Top each with a poached egg and season with salt and pepper. Spoon or pour sauce over top, garnish with parsley and chives and finish with a light sprinkle of paprika.
Serve with slices of avocado, cherry tomatoes.