Instructions
Begin by preparing the luxurious Hollandaise sauce. In a small bowl, combine the fresh lemon juice and white wine vinegar, then whisk in the egg yolks using a balloon whisk until the mixture becomes light and frothy. Place the bowl carefully over a pan of gently simmering water, ensuring the bowl doesn’t touch the water. Continue whisking steadily until the sauce thickens to a creamy consistency. Slowly drizzle in the unsalted butter, whisking constantly to emulsify the sauce. If at any point the sauce looks like it may split, remove the bowl from the heat and whisk it off the heat for a few minutes to bring it back together. Season the Hollandaise with a pinch of salt and keep it warm. Next, poach the eggs: bring a large pan of water to a boil and add the white wine vinegar. Reduce the heat to maintain a gentle simmer. To create the classic whirlpool effect, stir the water gently in a circular motion before sliding each egg in carefully, one at a time. Let the eggs cook for approximately 4 minutes, allowing the whites to set while the yolks remain deliciously runny, then retrieve them gently using a slotted spoon. Slice the English muffins in half, toast them lightly, and spread a thin layer of butter on each to add richness and prevent sogginess. Arrange two slices of smoked salmon on each muffin half, then top with a tender poached egg. Generously spoon the warm Hollandaise sauce over each egg, and finish by sprinkling freshly chopped chives for a burst of color and subtle oniony flavor. Serve immediately for the best taste and texture. Tip: To keep your Hollandaise warm without it thickening too much, place the bowl over warm water or cover it loosely with foil.
