Step 1

In a medium saucepan, cover the eggs with water, bring to a boil, and boil for about 4 minutes.

Step 2

Meanwhile, roll out the piecrusts and cut out six, 6-inch circles. Sprinkle each circle evenly with crumbled bacon and shredded cheese. Set aside.

Step 3

Carefully shell the eggs and place an egg in the center of each dough circle. Wrap the dough around the egg and crimp together to seal.

Step 4

In a large saucepan or Dutch oven, heat 3 to 4 inches of oil to 350 degrees F. Add the eggs and fry until golden brown, about 3 minutes. Remove with a slotted spoon and drain on a wire rack.

Step 5

In a small heat-proof bowl, whisk together the egg yolks, lemon juice, mustard, paprika, red pepper flakes and salt. Set up a double boiler y placing the owl over a smaller saucepan of boiling water. Be sure the bottom of the bowl is not touching the water. Whisk until smooth.

Step 6

Slowly whisk in the butter and continue whisking until the sauce thickens, about 3 minutes. Serve immediately over the Cowboy Eggs Benedict.