Combine the first four sauce ingredients in a food
processor and pulse to combine. With the machine running, slowly add the hot
butter until a smooth emulsified sauce is formed, add hot water if mixture is
too thick. Adjust seasoning, stir in half of the chives and set aside for
plating.
In a small frying pan, grill the
English muffins in butter, cut side down at first, over medium high heat until
toasted golden brown and repeat on other side. Remove from pan and set aside.
For the Eggs
In a large sauce pan heat about 8 cups water to
180, add salt and lemon juice and return to 180. Crack one egg at a time and
open it directly over the saucepan, the closer the better. Poach eggs for about
4 minutes for runny yolks, and remove with a slotted spoon.
On four large round plates, place two
English muffin halves cut side up. Evenly layer smoked salmon slices on each
muffin half. Gently place an egg on each half. Spoon about 1-2 tbsp of
hollandaise sauce over each egg. Garnish with a dusting of remaining chives and
serve. Enjoy.