Ingredients

• 4 Eggs (for poaching)
• 2 tbsp White wine vinegar (for poaching water)
• 2 English muffins, split
• to serve Butter, for spreading
• 8 Smoked salmon slices
• 2 tsp Lemon juice
• 2 tsp White wine vinegar (for the sauce)
• 3 Egg yolks
• 125g Unsalted butter, melted
• a small handful Fresh chives, chopped

Equipment

• Balloon whisk
• Heatproof bowl
• Small saucepan
• Wide shallow pan
• Slotted spoon
• Toaster

Instructions

1. Make the hollandaise first. Put the lemon juice, the 2 tsp vinegar, and the egg yolks in a heatproof bowl, then whisk hard with a balloon whisk until the mixture turns pale and frothy, which means the yolks have taken in some air.
2. Set the bowl over a pan of barely simmering water (do not let it touch the water) and keep whisking until the mixture thickens enough to coat the whisk, about 2 to 3 minutes.
3. Pour in the melted butter in a slow, steady stream, whisking constantly until the sauce is thick and glossy. If it starts to look grainy or separated, lift it off the heat and whisk for a minute to bring it back together. Season with salt, then set aside somewhere warm.
4. Bring a wide pan of water to a gentle simmer and add the 2 tbsp vinegar, which helps the egg whites set quickly. Stir the water to create a soft whirlpool, then slide in the eggs one at a time so the whites wrap around the yolks.
5. Poach the eggs for about 4 minutes for a set white and runny yolk, then lift each one out with a slotted spoon and rest on kitchen paper to drain.
6. Toast the muffin halves until golden and spread lightly with butter. Lay two slices of smoked salmon on each half, top with a poached egg, spoon over the warm hollandaise, and scatter with chopped chives.