Instructions

1. 1
   Separate eggs. Mix whites with milk and parsley, then add salt and pepper. Beat with a fork until slightly bubbly. Set aside.
2. 2
   Cook bacon on medium-high heat in a large, nonstick skillet and set on paper towels or napkins to drain. Pour off all but 1-2 tablespoons fat. Turn heat down to medium-low and add egg whites.
3. 3
   As the egg whites cook, mix egg yolks with water in double boiler on medium to medium-high heat. The water in the double boiler should simmer, not boil. Stir constantly with a fork until yolks increase in size and thickness and turn a pale, opaque yellow.
4. 4
   Remove from heat and slowly stir in melted butter. Then add lemon juice and salt and cayenne pepper to taste.
5. 5
   Place cooked egg whites on a plate, top with bacon, then cover with Hollandaise sauce. Serve with warm crusty bread for dipping in the sauce.