Fill a pan less than halfway with water, set it over medium heat until simmering.

In a medium bowl, that fits the pan with water but wont touch the water when placed on it, whisk the egg yolks and lemon juice briskly until thickened. You can use a hand mixer for this to speed up the process. Set the bowl over the pan of simmering water while continuing to whisk the mixture and slowly add in the melted butter a little at a time. Once all the butter is combined and the mixture has thickened back up, turn off the heat. Add in the salt, pepper and 1 teaspoon of the sriracha. Whisk again well. Taste and add more sriracha if desired for more heat. The mixture will be thick. If not using immediately keep warm and when ready to use whisk again and add water, 1 teaspoon at a time until you reach desired consistency. Spoon over benedict when ready to serve.

Set a deep saucepan, at least 3” deep with water and bring to a simmer. Add in 1 teaspoon vinegar. Crack one egg into a very shallow bowl and slowly set it into the simmering water. Using a spoon gently fold any stray egg white to keep the egg as compact as possible. Add 1-2 more eggs this way. You don’t want to over crowd the pan. Simmer 2-3 min for runny yolks, 5-6 min for well done. Remove using a slotted spoon. Gently transfer to a paper towel to get rid of excess water and then place on top of the muffins when ready.

Slice off the bottom of the baby bok choy and separate all the leaves. Rinse well and pat dry. Heat a small sauté pan with 1 teaspoon coconut oil over medium heat. Add the chopped baby bok choy and sauté about 4-5 minutes until softened. This can be done while the eggs are poaching.

Toast the English muffin and place two halves on a plate. Top with each with 2 ounces of the kalua pork, then ¼ cup of the baby bok choy. Top with the poached egg and spoon some of the hollandaise on top. Serve immediately!