Eggs Benedict

Preheat the oven to 325 degrees F.
Separate the eggs (save the yolks), and whip the whites for a few minutes until VERY stiff (I use a stand mixer on high for a few minutes).
Gently mix the protein powder and herbs into the whites.
Slowly fold the reserved egg yolks into the whites (making sure the whites don't fall).
Grease a cookie sheet with coconut oil spray and place mounds of "dough" about the size of a hamburger bun onto the sheet.
Bake for 15 minutes or until golden brown.
Let completely cool before cutting or the buns will fall.

In the bottom of a double boiler or in a medium saucepan, bring 1 in. of water to a simmer over high heat and adjust heat to maintain simmer. Put egg yolks, lemon juice, and mustard in top of a double boiler or in a round-bottomed medium bowl and set over simmering water. Whisk yolk mixture to blend.
Whisking constantly, add butter in a slow, steady stream (it should take about 90 seconds). Cook sauce, whisking, until it reaches 140°, then adjust heat to maintain temperature (remove from simmering water if necessary). Add salt, pepper, and cayenne and continue whisking until thick, about 3 minutes. Adjust seasonings to taste. Remove from stove and set aside.

Bring 1 in. water to boil in a 12-in.-wide pan. Lower heat so that small bubbles form on the bottom of the pan and break to the surface only occasionally. Crack eggs into water 1 at a time, holding shells close to the water's surface and letting eggs slide out gently. Poach eggs, in 2 batches to keep them from crowding, 3 to 4 minutes for soft-cooked. Lift eggs out with a slotted spoon, pat dry with a paper towel, and place 1 egg on each ham covered protein bun.
Top each egg with 2 to 3 TBS reserved hollandaise sauce and serve hot.

Add a few tablespoons of coconut vinegar to the simmering water you poach the eggs in. This helps hold the whites together.