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1
Fill a large saucepan about one-third full with water and bring it to a simmer over high heat.
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2
Reduce the heat so the water stays at a light simmer.
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3
In a medium stainless steel bowl, whisk the yolks, water, salt, and a pinch of white pepper until light and foamy.
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4
Place the bowl in the pot of simmering water.
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5
Whisk rapidly until the mixture triples in volume and you can see the bottom of the bowl as you whisk.
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6
Remove the bowl from the saucepan and continue whisking for a few seconds to dissipate the residual heat.
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7
Add the clarified butter to the yolk mixture in a small, steady stream, whisking constantly, until it is all incorporated and the sauce is smooth and thick.
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8
(Dont be tempted to add the butter too fast; this will cause the sauce to separate.)
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9
Add the lemon juice, taste, and adjust the seasoning, adding a bit more lemon juice or white pepper as needed.
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10
Hollandaise sauce can be held over warm water, covered, for 1 1/2 hours.
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11
Add water to come 2 inches up the sides of a nonstick saute pan set over high heat.
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12
Bring to the boil, then reduce the heat to low to keep the water at a bare simmer.
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13
Stir in the vinegar and salt.
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14
Crack 1 egg into a small dish or ramekin.
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15
Gently slide the egg into the simmering water.
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16
Repeat with the remaining 3 eggs, making sure to evenly space them in the water.
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17
Turn off the heat and cover the pan with the lid.
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18
Cook until the whites are just set, about 3 to 4 minutes.
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19
Lift the eggs out of the water with a slotted spoon and place them on a clean towel to drain or, if you are making them ahead, set into an ice bath to store up to 8 hours in the refrigerator.
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20
(If you poach the eggs ahead of time, reheat in warm water for 1 minute before final assembly.)
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21
Split and toast the English muffins.
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22
Coat the cut sides of the muffins with a thin layer of butter and season with salt and pepper.
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23
Place the muffins on serving plates and divide the smoked salmon slices among them.
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24
Slide the eggs onto the smoked salmon.
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25
Top the eggs with the desired amount of hollandaise sauce.
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26
Sprinkle the dill or chives over the eggs, then serve immediately.
