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Melt the butter in a small pan until it foams, then turn off the heat.
Grab a heatproof bowl that will fit over a small pan. Add the egg yolks, white wine vinegar and a pinch of salt and whisk to combine.
Fill the pan with water and bring to a simmer, then place the bowl on top (make sure it’s not touching the water). Whisk the mixture and as it warms it will thicken, this will take 3 or 4 mins.
Now slowly pour in the melted butter, whisking to emulsify and remove from the heat. Taste and add salt and more vinegar if needed. Set aside somewhere warm.
Half and toast the muffins and top each with 2 slices of smoked salmon.
To poach the eggs, bring a large pan of water to a boil and then reduce the heat to barely a simmer. Grab a spoon and stir the water hard to make a whirlpool.
Crack in the eggs (it’s easier to do 2 at a time) and the spinning water will keep them together as you crack them in.
Allow to cook for a couple of minutes, then remove with a slotted spoon and place on top of the salmon.
Pour over the hollandaise, top with finely chopped chives and a grind of pepper. Enjoy!