Part 3/6:
Once the butter is melted, place the muffins face down in the pan. Periodically lift and drop them back into the butter to ensure even coating. Move the muffins around as they toast to avoid burning and achieve a beautifully golden brown color on the bottoms, while keeping the tops fluffy.
Making the Hollandaise Sauce
Now for the tricky part: the Hollandaise sauce. Begin by creating a double boiler—filling the bottom pot with about an inch of water, then placing a heat-proof bowl on top. Separate eight egg yolks, discarding the whites, and combine the yolks with two tablespoons of lemon juice in the bowl.