Step 2

Season the Hollandaise and keep warm over the pan of hot water with the heat off.

Step 3

Bring a large pan of water to the boil and add 2 tbsp white wine vinegar. Reduce to a gentle simmer. Stir the water to create a slight whirlpool, then slide in the eggs one at a time. Poach for about 4 minutes each, then remove with a slotted spoon.

Step 4

Toast the muffins and spread with butter. Lay 2 slices of smoked salmon on each muffin half.

Step 5

Top each muffin half with a poached egg. Spoon over the Hollandaise and garnish with chopped chives.