Add butter to a small sauce pan over medium low heat. In a large pan add bacon, before placing over medium heat. When butter is melted, add 1/3 of the pack of Hollandaise sauce, wrap and keep the rest for later. 

 

When bacon starts cooking, turn heat up to medium high. These various heating stages for the bacon, low to medium to medium high, helps render the different kinds of fat and makes for perfect crispy bacon. Whisk Hollandaise sauce consistently and fairly rapidly over low heat until it is thick, light and smooth. Don't stop whisking for more than a minute or so because it will dry up and have a different consistency. Using a whisk is necessary for best consistency. 

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While someone continues whisking, crack 2 eggs into a sieve to release the scraggly whites from the egg, then place into a bowl. This makes for a cleaner boiling process. Prepare a medium pot of water and bring to a boil, before reducing to a bare simmer. See video.

 

When at a bare simmer, drop each egg in and scoop a bit of water over each, twice. Set a timer for 2 minutes and 30 seconds. See video.

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Continue whisking hollandaise until eggs are ready. Toast english muffins, drain bacon on paper towel when crispy. Remove eggs when timer is finished with a slotted spoon and assemble eggs benedict. Serve right away.