For the Hollandaise:

1. Blend the egg yolks, lemon juice, and salt together in a blender until the mixture lightens in color, about 30 seconds.
2. Reduce the speed to low and very slowly drizzle in the melted butter while the blender is running. Blend for 20-30 seconds. It should be slightly thick and a light yellow color.
3. Turn off the blender and add the Sriracha. Blend again until incorporated and then taste the sauce for seasoning. Adjust as necessary.
4. Keep the sauce at room temperature until ready to serve. It should be used within an hour or so after making.

To Assemble:

1. Heat the oven to 350°F. Drizzle the baguette slices with olive oil and place on a baking sheet. Bake for 10 minutes, or until starting to crisp around the edges and turning golden brown. Keep warm until ready to serve.
2. To poach the eggs, bring 2-3 inches of water to a gentle simmer in a shallow pan. Pour 1 tablespoon white vinegar into the water and stir to combine. Add the eggs to the pan one at a time: crack each into a small cup, then hold the cup near the surface of the water and gently drop the egg into the water. With a spoon, gently push the egg whites around the yolk. Continue with remaining eggs. Turn off the heat and cover the pan. Let sit for 3 minutes and then remove the eggs with a slotted spoon. I place them on a plate lined with paper towels just to get rid of the excess moisture.
3. Place a toasted baguette slice on each plate and drizzle the bread with some of the hollandaise sauce. Top with the arugula, bacon, a poached egg, and another drizzle of sauce. Garnish with fresh herbs and serve.