Make the hollandaise sauce by whisking the egg yolks, lemon juice, cayenne, and salt in a heatproof bowl.
2 egg yolks, 1 tbsp. lemon juice, Pinch of sea salt, Pinch of cayenne pepper, ½ cup melted ghee
Place the sauce on a double boiler over medium heat, constantly whisking and slowly adding the ghee until the sauce thickens.
Remove the bowl, set it aside, and cover it to keep it warm.
Bring a pot of water with 1 tbsp. of apple cider vinegar to a light simmer; break the eggs carefully in the pot one at a time and cook for about 3 minutes.
4 eggs, 1 tbsp. apple cider vinegar
Place avocado slices on a plate; top with bacon and poached egg; drizzle eggs with hollandaise sauce.
4 cooked bacon slices, 1 avocado
Serve the eggs sprinkled with fresh parsley.
Fresh parsley