INGREDIENTS:

• 1 stick of butter, melted
• 2 egg yolks
• 2 whole eggs
• A tablespoons of White wine vinegar
• A splash of White vinegar
• Smoked salmon
• A tablespoon of Lemon juice (or to taste)
• 2 English muffin slices
• Water
• Salt & pepper to taste

PREPARATION:

1. Melt your butter
2. In a pan, on the lowest heat setting your stove can handle (or do the fancy double-boiler thing, but I've had better results this way), place 2 egg yolks and your white wine vinegar. Whish together
3. Slowly whisk-in the melted butter. The mixture should become thick and custardy
4. Mix-in lemon juice, salt, and pepper to taste. Your Hollandaise sauce is now ready.
5. Get a decently sized pot almost full of water and a splash of white vinegar. Heat to a simmer.
6. Use a spoon or ladle to stir the water, forming a gentle whirlpool. Add your 2 whole eggs (out of the shell) and poach until the yolks are set.
7. Toast your English muffin
8. With the English muffin as a base, top with smoked salmon, poached egg, then finish with Hollandaise.
9. Fall in to a food coma of ecstasy