Preheat the oven to 350 degrees. This is going to be for the bacon slices.

Take a deep saucepan and pour in about an inch or so of water. Set a glass bowl or stainless steel bowl over the saucepan so it fits nice and stug inside without touching the water. Bring that to a simmer.

Once your water is simmering in the double boiler add in your egg yolks, cream, lemon juice and cayenne pepper to the bowl over the heated saucepan and whisk well. Whisking constantly, continue to cook the sauce on a low simmer until just thick enough to coat the back of a wooden or metal spoon. You do not want to overcook because the eggs will get hard and flaky.

Reduce your heat down to very low and then slowly drizzle in the warm melted butter while whisking. Once all butter is whisked in, remove from heat and season with Seasoning Salt and Pepper to your preferred taste. Transfer to a dish, cover and keep warm.

In a large stock pot or skillet bring several inches of water along with the white vinegar to a rolling boil.

Once water is boiling nicely, crack eggs gently into water one at a time. You should be able to fit about four eggs at a time. Remember, do not overcrowd so they can easily be removed.

Watch carefully as the eggs only need to cook for about 3 to 4 minutes. The eggs whites should be set while the egg yolk is still very runny. Do not stir as this could break the yolk.

Transfer to a plate with a paper towel on top to drain. Continue with the remaining four eggs.

Your oven should be preheated at this point. While your water is boiling for the poached eggs you can start cooking your bacon.

Lightly grease a baking dish and lay bacon slices on it ensuring none are overlapping. Place the dish in the oven for about 15 minutes. Check frequently for desired crispiness. Cooking in the oven allows for an even cook and crisp on every piece.

Once it is finished, remove from the oven and lay pieces of bacon on layers of paper towels. Gently dab each side to remove all the excess bacon grease. Set aside.

Place rolls in the oven on a baking sheet for about 5 minutes. You just want to heat up the roll but not crisp it into toast. This will give you a nice bite when enjoying the sandwich.

Crab only needs to be slightly heated so you can either add it to the microwave on 70% for 20 seconds or on the stove top for a few minutes.

Cut bacon in half so a piece is on each side of the roll.

Top each roll with a poached egg and season with seasoning salt and pepper.

Add chipotle hot sauce over eggs.

Spoon on some of the shredded crab meat.

Next pour the Hollandaise Sauce over the crab, close the sandwich, and pour more over the top.

Sprinkle smoked paprika on the top of your eggs benedict.