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1
For the hollandaise sauce: Fill a medium saucepan (or the bottom half of a double boiler) with 2 inches of water and bring to a simmer.
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2
In a medium bowl that fits snugly into the saucepan without touching the bottom (or in the top half of a double boiler), whisk together the egg yolks, lemon juice and 1 tablespoon water.
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3
Set the bowl over the simmering water and cook over very low heat, whisking constantly, until the egg yolk mixture is very pale and thick, about 3 minutes; if it begins to heat too quickly and threatens to get lumpy, remove the bowl from the saucepan and whisk for a while before setting it back over the simmering water.
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4
When ready, you should be able to see the bottom of the bowl with every whisk stroke.
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5
Continue whisking while adding the softened butter a little at a time.
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6
When all of the butter has been incorporated, add the white pepper and salt to taste.
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7
Remove the bowl from the saucepan and set it into a warm bowl of hot water to keep the sauce warm; stir occasionally while you are poaching the eggs.
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8
For the poached eggs: Fill an egg poaching pan with 1 inch of water.
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9
Cover and bring to a simmer over medium heat.
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10
Lightly grease the poaching cups with butter.
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11
Crack the eggs into the cups and set the cups into the poaching pan.
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12
Reduce the heat to medium-low, cover and cook to your desired doneness3 minutes for perfect runny poached eggs.
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13
To serve: Set two toasted muffins halves on each plate.
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14
Top each with smoked salmon and a poached egg.
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15
Spoon 2 to 3 tablespoons of hollandaise sauce over each egg.
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16
Garnish with red and yellow peppers and a sprinkling of chives.
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17
Serve immediately.
