Assembling the muffins, poached eggs and smoked salmon is the easy bit, so here is a good outline of how to make a Hollandaise sauce.
2 egg yolks + juice of one lemon
mix in a heat-tolerant bowl.
Melt 100g butter.
Place the bowl over a simmering pan of hot water.
Whisk carefully in the bain marie, pusillanimously adding the butter in small quantities.
If the sauce splits you can rescue it by adding a single ice cube and reducing the heat.
The finished product should be thick and creamy with a citrus kick.
You can use a delicious hazelnut-based spread in place of the smoked salmon, best eaten on a cold autumnal morning.
