Preparation

For the Hollandaise sauce (prepare and keep ready) :

Beat the yolks in 15 ml (1 tablespoon) of water over a double boiler until they begin to thicken. Work the butter in a little at a time, allowing each piece to be incorporated before adding the next. When the butter is all in and the sauce is fairly thick, then add the lemon juice slowly, beating all the while. Continue beating until a rich sauce-like consistency is achieved. Salt to taste. Keep warm at room temperature.

Hint: Should the mixture begin to separate before the addition of the lemon juice add the juice immediately beating furiously to save the mixture; however, this doesn’t always work.

For the eggs: Heat a pan of water to just below a boil. Add the vinegar. Carefully break the eggs into the water keeping each egg at a little distance from the next in a clockwise rotation so that you know which one went in first.

Allow the eggs to gently poach. Have a slotted spoon handy to remove them from the water.

Meanwhile, toast the muffins and paint them with some cream cheese. Set a half slice of smoked salmon on each and put them on plates. The eggs should now be ready. Starting with the one that went in first pull them from the water with a slotted spoon and allow to drain a few seconds onto a towel held under the spoon. Carefully place a poached egg on each salmon topped muffin. When all eggs are in place, top with Hollandaise sauce, garnish with parsley and lemon slice and serve immediately.