In a medium saucepan, cover the eggs with water, bring to a boil, and boil for about 4 minutes.
Meanwhile, roll out the piecrusts and cut out six, 6-inch circles. Sprinkle each circle evenly with crumbled bacon and shredded cheese. Set aside.
Carefully shell the eggs and place an egg in the center of each dough circle. Wrap the dough around the egg and crimp together to seal.
In a large saucepan or Dutch oven, heat 3 to 4 inches of oil to 350 degrees F. Add the eggs and fry until golden brown, about 3 minutes. Remove with a slotted spoon and drain on a wire rack.
In a small heat-proof bowl, whisk together the egg yolks, lemon juice, mustard, paprika, red pepper flakes and salt. Set up a double boiler y placing the owl over a smaller saucepan of boiling water. Be sure the bottom of the bowl is not touching the water. Whisk until smooth.
Slowly whisk in the butter and continue whisking until the sauce thickens, about 3 minutes. Serve immediately over the Cowboy Eggs Benedict.