Heat oven to 325°F. Spray six 6-oz. custard cups or ramekins with nonstick cooking spray. Place cups in ungreased shallow baking pan.
Stack bacon slices. With kitchen scissors or knife, make several 1/2-inch slits around outside edge of bacon. Ease 1 bacon slice into each sprayed custard cup, allowing slit edges to overlap to fit into cup.
Break 1 egg into each cup. Top each with 1 teaspoon half-and-half. Sprinkle each with dash salt and pepper.
Bake at 325°F. for 22 to 25 minutes or until egg yolks are thoroughly cooked.
About 10 minutes before eggs are done, prepare sauce. In small saucepan, combine butter, water and 1/8 teaspoon salt. Bring to a boil over medium heat. Remove saucepan from heat. In small cup or bowl, beat egg yolks. Slowly blend small amount of hot liquid into egg yolks. Return yolk mixture to saucepan; cook and stir over low heat just until thickened. Remove from heat. Stir in lemon juice. To keep warm, set saucepan in larger pan of hot water.
To serve, place muffin halves on serving plates. Carefully slide bacon-egg cup onto each muffin half. Top each with scant 2 tablespoons sauce.