Place the egg yolks in a heat-proof bowl with the lemon juice, and whisk vigorously until doubled in volume, about 3 minutes. Place the bowl over a medium saucepan of barely simmering water. Just make sure that the water doesn't touch the bottom of the bowl. Continue to whisk rapidly. Keep the heat low so that the egg yolks don't get too hot. Slowly drizzle in the melted butter in a slow steady stream, whisking nonstop until doubled in volume. Remove from heat and whisk in a pinch of cayenne and salt. If it gets too thick, you can whisk in a small amount of hot water to loosen it up before serving.

Split the muffins in half and toast in a toaster or under the broiler. In a small bowl, stir together the mayo and pesto. Spread each half with the pesto mayo and then top with a handful of arugula, a slice of tomato, a few pieces of bacon, and a poached egg. Top each with the warm hollandaise sauce and a sprinkle of cayenne. Serve immediately. Enjoy!