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Slice the tomatoes 1/4-inch thick.  Lay them out in a shallow baking pan and sprinkle with salt.  Place the tomato slices in a colander and allow time for the salt to put the water out of the tomatoes (approximately 30 minutes).  In a skillet, heat the oil for deep-frying over medium high heat.  Dip the tomatoes into buttermilk, then dredge them in flour.  Deep fry until golden brown.  Keep warm.

Meanwhile, prepare Hollandaise Sauce:

Combine all ingredients in the top of a double boiler, over boiling water.  Stir until thick, approximately 3 minutes; set-aside until ready to use.  Do not reheat or cover the pot.  Thin, if needed with a little chicken broth.

To assemble each serving, place two fried tomatoes on a plate.  Top with 2 strips of cooked bacon in a criss-cross fashion.  Top bacon with a poached egg, spoon on Hollandaise Sauce.

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