Instructions: In 1 quart saucepan, with wire whisk, stir together water and egg yolks until frothy. Cook over very low heat, whisking constantly, until mixture is thickened (7 to 12 minutes). Remove from heat; very slowly whisk in 3/4 cup melted butter. Stir in lemon juice, salt and pepper to taste.

Heat broiler. Spread croissants with butter, place, butter side up, on cookie sheet. Broil 5 to 7 inches from heat until light golden brown (1 to 2 minutes). On each 4 individual plates, place bottom croissant half; top with 2 slices bacon and 2 poached eggs. Spoon hollandaise sauce over poached eggs; sprinkle with remaining hollandaise sauce.

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