Recipe Overview

Prepare a water bath with a heat proof bowl.

Separate the egg whites and the egg yolks. Place the egg yolks into the heat proof bowl. Cook them on a medium to low heat.

Make sure to whisk them continuously to prevent the eggs from turning into scrambled eggs.

Once the egg yolks are thicker a fluffier take it it off the heat.

Melt the butter then slowly add it to the egg yolks. Make sure to incorporate each small batch with the egg yolks before adding more this will prevent splitting.

When all the butter is incorporated add in the Dijon mustard, cayenne pepper, lemon juice and salt. Give it a good mix. If you got the consistency right you can now draw a number 8 with the sauce.

Place the sauce back over the water bath. Make sure the heat is turned off, as you just want to keep it warm.

Take a deeper saucepan as add 1 litre of water, bring it to the boil on high heat and add the vinegar. Turn the heat down to medium. Take a non stick ladle crack the egg into it and slowly place it into the boiling water. When the egg whites turn white slowly flip it out. Cook each egg for 3 minutes.

Toast the ciabatta/bread. Place the salmon, eggs and Hollandaise sauce over it. If the Hollandaise sauce happens to be a little bit thick add 1 tbs of hot water to it. It should help to loosen it up.

Serve it with fresh chives and a wedge of lemon.