Preheat oven and bake biscuits according to package instructions.
Combine pork, crumbled bacon, egg white, and cornstarch and mix together. Form your patties, sized properly to fit the size of your biscuits. Add 1 tbs of oil at a time to skillet as needed. Cook patties 3-5 minute per side or until done.
Gently crack (or cut) quail eggs into a small bowl and pour in chicken egg whites. Heat the remaining 2 tablespoons of oil in a large ovenproof skillet over medium heat. Carefully pour eggs into skillet and cook for 3 minutes. Reduce oven temperature to 350°F and place skillet in the oven. Bake for 3 to 5 minutes, or until whites have set. Gently transfer eggs in a single sheet from the skillet to a cutting board. Use circle cutter to cut eggs into 8 rounds, centering the cutter around a yolk so that each cut round looks like a little fried egg.
Slice each biscuit in half. Place a sausage patties over each biscuit half, add hollandaise sauce (see instructions below), and top with a sunny-side-up quail egg. Serve warm.
For the Hollandaise Sauce
Bring a medium saucepan half-full of water to a light simmer, with a two-cup Pyrex measuring cup sitting in the middle.
Melt the butter in the measuring cup.
Remove the measuring cup from the saucepan and add the lemon juice (fresh or bottled is fine) to bring the temperature of the butter down a bit.
Slowly pour the butter-lemon mixture into the bowl that contains your egg yolks, whisking constantly to prevent curdling the eggs. (This is the “tempering the eggs” part).
Pour the mixture back into the measuring cup and return to the saucepan.
Cook over medium/medium-low heat (water bath should be a low simmer) for 10 minutes or so or until the sauce thickens, stirring frequently with a fork or whisk. Every minute or two should be fine – this does not require constant whisking.