Preheat oven to 350°
Spread each muffin half with butter and bake for 10 minutes on a baking sheet, set aside.
Spread the bacon out on a parchment lined baking sheet and drizzle with the BeeMaid Honey. Bake for 20-25 minutes turning once. Remove each piece of bacon to a cooling rack to drain and cool. Cut each piece of bacon in half.
Prepare the hollandaise sauce according to the package directions and keep warm.
Place the muffin halves on a baking sheet and evenly divide the bacon over each muffin. Gently break one egg over each muffin half and sprinkle with salt and pepper. Bake for 12-15 minutes or until the eggs a cooked to your preference.
Serve immediately topped with warm hollandaise and garnished with fresh herbs.
Recipe courtesy of National Honey Board