Make hollandaise sauce, by whipping egg yolk, water, vinegar, mustard, paprika powder, salt, pepper, in a small saucepan on low heat till well mixed. Heat butter in glass measuring cup in microwave till piping hot and bubbling (123 seconds) drizzle in while whipping eggyoke, taste, add fresh lemon juice. Cover bottom of warm platter with hollandaise sauce.

Lay two large poached farm eggs on top of the bacon on each plate.

Cut 3 arrangements of baby Romanesco florets the size of a poached egg, steam 10 minutes, al dente, arrange between the two poached eggs.

Sprinkle chopped water cress on the poached eggs, drizzle remainder of hollandaise on top, sprinkle with freshly ground nutmeg. Enjoy.