With Creamy Hollandaise Sauce
Bring water to a boil, adding a pinch of salt and vinegar. Swirl the water with a spoon, and drop the eggs in for about 2 minutes.
Cut the English Muffins in half and toast to desired doneness. Add a slice or two of smoked salmon to each half.
When the eggs are done cooking, lightly dab with a paper towel. Add to the English Muffin halves atop the salmon.
Top the eggs with a drizzle of warm hollandaise sauce and garnish with fresh chives. Serve immediately while warm.
This dish pairs well with most brunch foods, from fresh fruit to green veggies or a sweet pastry!