6 (each) eggs, sliced Canadian-style bacon
4 egg-yolks
2 tbsp. lemon juice
1/8 tsp. salt
Dash white pepper
1/2 c. butter
1/2 tsp. prepared mustard
3 English muffins, split in half, toasted/buttered
Paprika
Parsley sprigs (optional)

In 12 inch (or larger) skillet, heat water to boiling. Break each egg, one at a time, into a saucedish, slide into water, tipping dish toward edge of pan; repeat with all eggs. Reduce heat, cover and simmer until eggs are soft cooked (about 3 minutes). Remove eggs with slatted spoon to pan of warm water to keep warm. Brown bacon over medium-high heat about 3 minutes per side; cover with lid to keep warm. To prepare sauce in top of double boiler, beat egg yolks slightly and stir in lemon juice. Place over but not touching, boiling water. Add salt, pepper, then butter little at a time, stirring constantly with wooden spoon until sauce thickens. Top each muffin with a bacon slice, then egg, then sauce; sprinkle with paprika. If desired, garnish with a parsley sprig.