Egg Prep

• Strain each egg through a fine strainer to eliminate excess liquid and put it in a separate cups. As an egg ages it's white become less gel-like and more liquidy. That liquid falls apart when poached. (See Rob's Little Secret to determine freshness)
  

Hollandaise sauce

• Whisk two egg yolks until their color lightens and they become a bit aerated.
  
• Either in a double-boiler or in a metal bowl above a pot of boiling water, (the same water you will poach the eggs in), while continually whisking, warm the egg yolks slightly and slowly drizzle in the melted butter. Be sure not to cook the eggs. This should form an emulsion that thickens so that it will produce soft peaks when the whisk is lifted. (Note: If the mixture starts to curdle and separate, stop heating and whisk in a tablespoon or two of warm water.)
• Whisk in the lemon juice and cayenne pepper and set aside
  

Poaching the Eggs

• Bring the water to a boil and then turn the heat off. You want to cook the eggs in still water.
• Add a tablespoon of vinegar.
• Add the eggs one at a time slowly introducing them into the water then pouring in the whole egg quickly so it sinks to the bottom of the pot in a mound. Repeat with the other eggs and let them sit undisturbed for two minutes. Remove to a plate with a slotted spoon. (Note: These can be done in advance and removed to a bowl of cold water. Just before serving, reintroduce them into the hot water for 15 seconds, remove with a slotted spoon and add to dish.)
  

Toast the Muffins

Assembly

• Lay an ounce of salmon on each toasted muffin.
• Place the warmed poached egg on the salmon.
• Warm the Hollandaise in the microwave for 10 seconds then ladle a tablespoon on each egg.
• Dust with smoked paprika and serve.