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1
Heat the grill / broiler. Put a large pan of water to boil over a high heat. As soon as the water starts boiling, reduce heat so the water is just simmering.
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2
Poach the eggs: crack one egg into a cup and gently slip the egg into the water. Place the 3 remaining eggs into the water using the same cup method, making sure to keep the eggs away from each other. Immediately turn the heat down to it's lowest setting & time the eggs for 3 minutes.
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3
Split the muffins & toast under the grill / or in a toaster.
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4
Make the Hollandaise: Heat the butter in a small pan or in the microwave, until it is bubbling & totally liquid. Do not let the butter brown.
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5
Crack the remaining eggs into a blender, put the lid on & leave the spout / hole open. Start the blender & pour the butter through the spout / hole in a steady stream - this will thicken the eggs. Add the lemon juice & season well to your taste with freshly milled blackk pepper & salt.
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6
Place the split muffins on 2 plates ( 2 half muffins on each plate).
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7
Top the muffin halves with the smoked salmon.
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8
Drain the poached eggs & place one on each muffin half.
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9
Spoon a little hollandaise sauce over each egg & serve immediately.
