for the bacon clarified hollandaise
Place the bacon, butter, garlic and thyme in a large saucepan, then place on a low heat and allow the butter to melt. When the milk solids and fat separate, the milk solids will rise to the top. Spoon and skim off all the milk solids. Strain the remaining butter mixture through a fine sieve.
Weigh out 150 g of the clarified butter. Pour the butter into a resealable, biodegradable plastic bag. Add the white wine vinegar, egg yolks, mustard, water and lemon juice. Seal the bag. Heat a large saucepan with water to 70 °C. Place the bag in the water and poach for 30 minutes. Check the temperature regularly with a thermometer. Remove the bag from the water and pour the contents into a jug. Blend with a stick blender until smooth.
NOTE: if you have a siphon gun, charge it with two cream chargers to provide a more luxurious texture.
for the soldiers
Heat the oven to 160 °C. Cut circles out of the bread using a cookie cutter that is larger than the cup. Brush both sides of each bread circle with the butter.
Place the bread circle on a baking tray lined with baking paper. Place another piece of baking paper on top of the bread and weigh it down with another baking tray. Place in the oven for 15 minutes. Take out and halve each circle.