Eggs Royale

Instructions

1. Prepare the hollandaise sauce
   In a heatproof bowl set over a pan of barely simmering water (don't let the bowl touch the water), whisk the egg yolks with 1 tbsp of cold water until pale and thick. Slowly drizzle in the melted butter while whisking continuously until the sauce thickens. Remove from heat and whisk in lemon juice, a pinch of salt, and cayenne pepper. Cover and keep warm.
2. Poach the eggs
   Fill a large, deep frying pan with water and add the white vinegar. Bring to a gentle simmer. Crack each egg into a small cup first, then gently slide into the water. Cook for 3-4 minutes for runny yolks. Using a slotted spoon, remove eggs and place on paper towels to drain excess water.
3. Toast the muffins
   While the eggs are poaching, lightly toast the English muffin halves until golden brown. Arrange on serving plates with the cut side up.
4. Assemble the dish
   Place a slice of smoked salmon on each muffin half, folding it to fit if necessary. Carefully place a poached egg on top of each salmon-covered muffin.
5. Finish and serve
   Spoon the hollandaise sauce generously over each egg. Sprinkle with chopped dill, a twist of black pepper, and capers if using. Serve immediately while still warm.