2 English Muffins
2 tbsp white wine vinegar
For the hollandaise sauce:
2 tsp lemon juice
2 tsp white wine vinegar
3 egg yolks
125g unsalted butter, diced
To 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 to thicken the mixture.
Gradually add the butter while whisking, until the mixture is 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 pan of water to the boil and add vinegar.
Turn down the heat so that the water is just simmering. Create a slight whirlpool by string the water, then pop in the eggs one by one. Cook each for about 4 mins, then remove.
Toast and butter your muffins, and add a slice or two of salmon on top.
Then add your egg on top and smother with the hollandaise sauce.