Pre-heat your oven to 400 degrees and line a baking sheet with aluminum foil.
Bring a pot of water to very light boil. Add the vinegar to the water (this helps the eggs to stay together).
Make the hollandaise sauce according the package instructions. If you cannot find McCormmick's mix, look for one that requires butter and water as those tend to taste the best. Add the lemon juice for a fresh kick to the sauce. Place a lid on the hollandaise to keep it warm while finishing up the rest of the recipe.
Remove the bacon and place the strips between a couple of layers of paper towel.
With the water at a very light boil, stir the water in a circle and place each egg one at a time into a mug, gently lower the mug into the water and drop it in. I wouldn't do more than 4 eggs at a time. Keep the water moving gently. Using a slotted spoon, carefully lift one an egg to check done-ness. You want your egg fairly soft so gently poke it with your finger. If it feels like a loose water balloon its not quite done. You want just a little firmness on the outside. Once done, place a plate and roll it off the slotted spoon to help the rest of the water fall off.
Place one or two thin slices of tomato on top of the bacon.