Preheat the oven to 180°C/350°F/Gas Mark 4.

Slice the English muffins in half and toast them in the oven for 10 minutes, until lightly browned.

While the muffins are toasting, cook the bacon in a frying pan over medium heat until lightly browned, about 3-4 minutes per side.

In a small saucepan, melt the butter over low heat. Add the lemon juice and egg yolks and whisk together until combined. Gradually add the water while whisking constantly. Cook over low heat, whisking constantly, until the mixture thickens and can coat the back of a spoon, about 8-10 minutes. Remove from heat and keep warm.

Fill a large pot with 5-7cm of water and bring to a boil. Add the salt and white vinegar to the water.

Reduce heat to a gentle simmer. Crack an egg into a small bowl, then carefully slide it into the water. Repeat with the remaining eggs, cooking them one at a time. Cook for 3-4 minutes, until the whites are set but the yolks are still runny.

Remove the eggs from the water with a slotted spoon and drain on a paper towel.

To assemble, place a slice of bacon on top of each toasted English muffin half. Top with a poached egg and spoon the hollandaise sauce over the top. Sprinkle with paprika and serve immediately.