Preheat oven to 350 D. NOTE: If making more than six eggs, poach the eggs first and just before serving , immerse them again into hot water to warm slightly.
Fry the back bacon in a medium skillet over high heat for three minutes per side (if you want some crispy edges). Alternatively place on a parchment lines baking sheet and bake in oven for about ten minutes, until fully cooked. Keep warm.
Meanwhile, prepare the hollandaise sauce.
In a stainless steel bowl over a small pot of just simmering water, whisk together the egg yolks and water until fluffy and lemon yellow coloured, about three to four minutes. In a gentle stream while whisking vigorously, pour in the melted clarified butter until mixture is thick and you can see a ribbon trail. Turn heat off and whisk in lemon juice and zest and season with salt and pepper to taste. Keep warm over the hot water, off the heat. Best way to keep warm for longer than 20 minutes is in a hot thermos.
Fill a medium saucepan with eight centimeters water and stir in vinegar (to help whites coagulate faster). Bring water to a boil over medium-low heat with water at a gentle simmer.
Break each egg in separate small bowls to help pour them into water for poaching.
Using a wooden spoon gently swirl the water in a circular motion and pour one egg in at a time. Poach eggs at a bare simmer three minutes for medium cooked eggs, or until whites are firm but yolks are still runny. Transfer eggs as cooked with a slotted spoon to kitchen towel or paper towel to drain and season with salt and pepper.
To assemble, cut open biscuits horizontally and place a slice of bacon on each half. Place a warm poached egg on top and spoon over the warm hollandaise sauce. Sprinkle with paprika to taste. Serve with salad and orange wedges, if desired.