Make the Cloud Bread Batter: Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper. In a large, clean bowl, beat the 3 egg whites and cream of tartar with an electric mixer. Watch as the mixture transforms from a frothy liquid into a glossy, stiff meringue that holds a firm peak when you lift the beaters — this will take about 4-5 minutes. In a separate bowl, whisk the 3 egg yolks with the softened cream cheese, smoked paprika, and salt until the mixture is completely smooth and a pale yellow colour.

Fold and Shape: Gently fold a large spoonful of the whipped egg whites into the yolk mixture to lighten it. Then, pour the yolk mixture into the remaining whites and fold carefully with a rubber spatula. You want to see no white streaks remain, but be gentle — the batter should be airy and billowy, not deflated. Spoon the batter onto the prepared baking sheet, forming 8 round mounds about 10cm in diameter. Flatten each mound slightly with the back of the spoon.

Bake the Cloud Bread: Bake for 12-15 minutes, until the cloud breads are puffed up, golden brown on the edges, and feel firm to a gentle touch. The kitchen will smell warm and faintly of paprika. Let them cool on the baking sheet for 2 minutes, then transfer to a wire rack. They will deflate slightly, which is perfectly normal.

Cook the Turkey Bacon: While the cloud bread bakes, lay the turkey bacon slices in a single layer in a cold, non-stick frying pan. Set the pan over medium heat. You'll hear a gentle sizzle as the fat renders. Cook for 3-4 minutes per side, until the bacon is deeply browned, crisp around the edges, and releases a rich, smoky aroma. Transfer to a paper towel-lined plate.

Poach the Eggs: Bring a large saucepan of water to a gentle simmer — you should see small bubbles rising from the bottom, but no rolling boil. Add the white vinegar. Crack one egg into a small ramekin. Create a gentle whirlpool in the water with a spoon, then slide the egg into the centre. The white will wrap around the yolk almost immediately. Poach for 3 minutes for a runny yolk, or 3.5 minutes for a slightly firmer yolk. The white should be set and opaque, while the yolk feels soft and bouncy when gently prodded. Remove with a slotted spoon and drain on a paper towel. Repeat with the remaining eggs.

Blend the Hollandaise: In a small blender, combine the 3 egg yolks, lemon juice, Dijon mustard, and a pinch of cayenne. Blend on low for 10 seconds until combined. With the blender running, very slowly drizzle in the warm melted butter in a thin, steady stream. The sauce will immediately thicken and turn a pale, creamy yellow, with a velvety, smooth consistency. Season with salt and white pepper. If it's too thick, blend in a teaspoon of warm water.

Assemble the Benedict: Place two cloud bread rounds on each plate. Top each with a slice of crisp turkey bacon, then a poached egg. Spoon the warm hollandaise generously over the top. Garnish with a sprinkle of fresh chives and an extra pinch of smoked paprika for colour. Serve immediately, while the yolk is still runny and the cloud bread is soft.