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 egg yolks, cream, butter, lemon juice, vinegar, salt and sugar 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.