In heavy saucepan, whisk egg yolks, water, lemon juice, pure maple syrup, dry mustard and cayenne pepper until blended.
Cook over very low heat stirring constantly until yolk mixture bubbles at edges and reaches 160° F.
Slowly stir in butter until melted and heated through.
Blend in salt and white pepper to taste.
Cover and keep warm.
Heat 1 tablespoon canola oil in a large nonstick sauté pan over medium heat.
Pour in beaten eggs, season with salt and pepper, and scramble until eggs are firm throughout, with no visible liquid egg remaining.
Cool, then cover and refrigerate.
In each microwaveable parfait cup, layer ingredients as follows: 3 tablespoons scrambled eggs, 2 tablespoons Maple Hollandaise, 1 slice chopped bacon, 3 tablespoons scrambled eggs, 2 tablespoons Maple Hollandaise, 1/3 cup ham, 2 tablespoons scrambled eggs, 2 tablespoons Maple Hollandaise and 2 tablespoons cheddar cheese.
Cover and microwave for 1 minute, until warmed through.
Garnish with 2 tablespoons tomatoes and 2 tablespoons avocados. Serve immediately.