for the hollandaise sauce

• Melt the butter in a microwave-safe bowl.
• Place the egg yolk, vinegar, salt and water into a metal bowl and whisk for a couple of minutes until it turns frothy.
• Place a small saucepan of water over a medium-low heat until simmering. Place the bowl with the whisked egg yolk over the saucepan and whisk constantly for around 5 minutes until pale and thick.
• Remove the bowl from the saucepan. Gently and slowly pour the melted butter into the bowl, whisking all the time, until the mixture resembles a thick sauce. If the mixture separates, add in 1 tablespoon of cold water and continue whisking thoroughly until it comes back together.
• Add the lemon juice and cayenne pepper to the hollandaise sauce. Taste and add more if needed.
• Keep the sauce warm by turning the heat off the stove and placing the bowl over the saucepan of warm (but no longer simmering) water.
• Use a fork to break each of the English muffins in half and toast them in the toaster or in a dry frying pan.
• Bring a large saucepan of water to a boil over a medium-high heat and drop each of the eggs in. Leave the eggs in the simmering/boiling water for 2-3 minutes until poached to your liking.
• Spread 1 tablespoon of cream cheese on top of each toasted muffin half and top with a slice of smoked salmon.
• Place 1 poached egg on top of each slice of salmon and spoon over some hollandaise sauce.
• Sprinkle on top some fresh chives and serve immediately whilst hot.