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1
Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
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2
Arrange 8 slices of bacon on each tray and bake until brown and crispy, about 12 to 15 minutes.
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3
Fill a large deep-sided skillet 3/4 of the way up with water.
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4
Bring to a light simmer over low heat and add the vinegar.
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5
Using a 3 1/2-inch biscuit cutter, cut out rounds from the center of each piece of toast.
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6
(Reserve the crust for the Round 2 recipe Savory Bread Pudding with Ham).
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7
Crack the eggs, 1 at a time, into a small dish or ramekin and slide each into the lightly simmering water.
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8
Fan the egg white over the yolk with a slotted spoon if it begins to spread.
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9
Poach the eggs until the white is set but yolk is still runny in the middle, about 2 to 3 minutes, Remove the eggs to a towel lined plate to drain.
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10
In a blender, combine the egg yolks, lemon juice, Worcestershire sauce, cayenne and a pinch of salt.
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11
Blend to combine, then turn the blender on and slowly pour the melted butter through the hole in the blender lid.
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12
Put 2 slices of toast on each plate.
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13
Break the bacon strips in half and place 4 halves on each toast round, then top with a poached egg.
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14
Slowly pour the hollandaise over the top.
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15
Sprinkle each with chopped parsley and serve.
