Place egg yolks and lemon juice in a bowl over a pot of simmering water. Whisk until doubled in volume.
Remove from heat. Slowly add butter while whisking until fully incorporated.
Whisk in sriracha chili sauce. Hold warm for service.
For each serving, toast one English muffin.
In a sauté pan, scramble one egg. Place on base of toasted muffin. Top with 2 ounces of pulled chicken and 2 tablespoons of Sriracha Hollandaise. Top with crown of muffin or serve open faced. Serve hot.
To make hollandaise in a blender, blend egg yolks and lemon juice while slowly drizzling in hot butter (160°F). Finish with Sriracha.
Also substitute pulled chicken with pork, or a turkey breakfast sausage patty.
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