Instruction

• First make the Hollandaise sauce
• Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy
• Place the bowl over a pan of simmering water and whisk until mixture thickens
• Gradually add the butter, whisking constantly until thick – if it looks like it might be splitting, then whisk off the heat for a few mins
• Season and keep warm
• To poach the eggs, bring a large pan of water to the boil and add the vinegar
• Lower the heat so that the water is simmering gently
• Stir the water so you have a slight whirlpool, then slide in the eggs one by one
• Cook each for about 4 mins, then remove with a slotted spoon
• Lightly toast and butter the muffins, then put a couple of slices of salmon on each half
• Top each with an egg, spoon over some Hollandaise and garnish with chopped chives