Preheat and prep: Preheat your oven to 150°C (fan-assisted) and line a baking tray with parchment paper. Draw four 10cm circles on the paper as a guide for your cloud bread—this keeps them uniform and makes stacking the Benedict neat.

Whip the egg whites: In a clean, dry bowl (any grease will ruin the rise), beat the 3 egg whites with the cream of tartar using a stand mixer or hand mixer on medium-high speed. After about 3 minutes, you'll see the mixture turn from frothy to glossy white, and when you lift the whisk, the peaks should stand up firm without drooping—this is the stiff peak stage, and the sound of the mixer will change from a sloshing to a dense, muffled hum.

Fold the yolk mixture: In a separate bowl, whisk the 3 egg yolks with the softened cream cheese and salt until the mixture is smooth and pale yellow, with no white streaks of cream cheese remaining. Take a generous spoonful of the whipped egg whites and stir it into the yolk mixture to lighten it, then gently fold the rest of the whites in using a spatula. Fold until you see no more white streaks—the batter will be thick, airy, and smell faintly of cream cheese. Do not overmix, or the bread will turn out flat and dense.

Bake the cloud bread: Spoon the batter onto your parchment circles, spreading it gently to the edges with the back of the spoon. The tops should look rounded and slightly bumpy. Bake for 12–14 minutes. You'll know they're done when the tops are golden brown, the edges have pulled away slightly from the parchment, and tapping the top produces a hollow sound. Transfer the cloud bread to a wire cooling rack immediately—if you leave them on the hot tray, steam will make them soggy.

Poach the eggs: While the cloud bread bakes, bring a medium saucepan of water to a gentle simmer—you want small bubbles rising to the surface, not a rolling boil. Add the white vinegar. Crack one egg into a small ramekin, then gently tip it into the water. Repeat with the remaining eggs, spacing them out. Poach for 3 minutes for a runny yolk (the white should be set and opaque, and the yolk will wobble when you gently nudge the egg with a spoon) or 4 minutes for a firmer yolk. Remove with a slotted spoon and drain on kitchen paper.

Crisp the turkey bacon: In a non-stick frying pan over medium-high heat, lay out the turkey bacon slices. Cook for 2 minutes per side until the edges turn deep brown and crispy, and you hear a satisfying sizzle. Turkey bacon can burn quickly, so keep an eye on it—the colour should shift from pale pink to a rich mahogany, and the texture will go from floppy to brittle when it's ready.

Blender hollandaise: In a small blender or the cup of a hand blender, combine the 3 egg yolks, lemon juice, and cayenne (if using). Blitz for 10 seconds until pale and frothy. With the blender running on low, slowly drizzle in the warm melted butter in a thin, steady stream. After about 30 seconds, the sauce will thicken to a creamy, pourable consistency—it should coat the back of a spoon and look glossy, not greasy. If it's too thick, add a teaspoon of warm water and blitz again.

Assemble: Place one cloud bread round on each plate. Top with two slices of crispy turkey bacon, then one poached egg. Spoon the hollandaise generously over the top, letting it drip down the sides. Sprinkle with fresh chives and a pinch of black pepper. Serve immediately while the cloud bread is still slightly warm and the yolk is runny.