Preheat your oven to 150°C (300°F) and line a baking tray with parchment paper. The lower temperature is crucial here—it dries out the cloud bread gently without browning it too quickly. You'll want the paper to be smooth and flat so the bread lifts off easily later.

Make the cloud bread batter: In a large bowl, whisk the 6 egg yolks with the softened cream cheese until the mixture is completely smooth and pale yellow, with no streaks of white cream cheese visible. The texture should resemble a thick custard—silky and cohesive. In a separate clean, dry bowl, beat the 6 egg whites with the cream of tartar and a pinch of salt using a hand mixer on medium speed. Watch for the whites to transform from frothy bubbles to soft peaks that droop slightly when you lift the beaters, then continue until they form stiff, glossy peaks that stand upright without collapsing. Gently fold one-third of the egg whites into the yolk mixture using a rubber spatula, cutting through the centre and lifting from the bottom until just combined—you'll see a marbled effect that should disappear as you add the remaining whites. Fold in the rest in two additions, being careful not to deflate the air you've worked so hard to create.

Shape and bake the cloud bread: Spoon the batter onto the prepared tray in 8 equal rounds, each about 10cm wide and 2cm thick. Use the back of the spoon to create a slight indent in the centre of each round—this will hold the poached egg and hollandaise later. Bake for 18-22 minutes, rotating the tray halfway through. The bread is ready when the tops are a light golden brown and the edges feel firm to the touch, but the centres still have a slight give. You'll smell a faint, buttery, eggy aroma when they're done. Transfer the baking tray to a wire cooling rack and let the cloud bread cool completely on the tray—this prevents steam from making them soggy.

Crisp the turkey bacon: While the cloud bread cools, place the turkey bacon slices in a cold, non-stick frying pan. Set the pan over medium heat and cook for 3-4 minutes per side. You'll hear a gentle sizzle as the fat renders, and the edges will turn a deep reddish-brown and become visibly crispy. The bacon should be firm and snap when bent, not floppy. Transfer to a paper towel-lined plate to drain excess oil and stay crisp.

Poach the eggs: Bring a medium saucepan of water to a gentle simmer—you should see small bubbles rising to the surface, but no rolling boil. Add the white wine vinegar. Crack one of the 4 whole eggs into a small ramekin. Create a gentle whirlpool in the water using a spoon, then carefully slide the egg into the centre. Poach for 3-4 minutes; the white should be fully set and opaque, while the yolk remains soft and jiggly when you gently poke it with a finger. Use a slotted spoon to lift the egg out, letting excess water drip off, then set it on a plate. Repeat with the remaining eggs.

Prepare the hollandaise sauce: In a heatproof bowl set over a saucepan of barely simmering water (the bowl should not touch the water), whisk the 3 egg yolks and lemon juice together until the mixture thickens and becomes pale and frothy—this takes about 2 minutes. You'll see the mixture leave a ribbon trail on the surface when you lift the whisk. Remove the bowl from the heat and slowly drizzle in the melted butter while whisking constantly. The sauce should emulsify into a thick, glossy, pale yellow consistency that coats the back of a spoon. Season with paprika, salt, and pepper. If it becomes too thick, whisk in a teaspoon of warm water to loosen it.

Assemble the Benedicts: Place two cloud bread rounds on each plate. Top each with a slice of crispy turkey bacon, then a poached egg. Spoon the hollandaise sauce generously over the top—about 2 tablespoons per Benedict. Garnish with chopped fresh chives and an extra crack of black pepper. Serve immediately for the best texture, or cool completely for meal prep storage.