Preparing the Hollandaise sauce

1. Place a bowl over a small pot of simmering water ensuring that the water doesn’t touch the bottom of the bowl. Whisk the egg yolks, salt, and lemon juice together until the mixture becomes creamy, 3-4 minutes.
2. Remove the mixture from the heat, and set it aside to cool briefly before slowly pouring in the clarified butter while continuing to whisk consistently. Once the sauce has thickened to the desired consistency, mix in 1-2 tablespoons of cold water. Set aside. 

Preparing the English muffins

1. Place a skillet over medium heat, and add the halved English muffins (cut-side down) into the pan and toast until lightly browned.

Preparing the poached eggs

1. Simmer water in a large pot. Add salt and apple cider vinegar. Stir the water with a spatula to create a small whirlpool and gently add the egg into its center. Cook the egg, 3-4 minutes, and carefully remove from the water using a slotted spoon. Set aside on a paper towel. 

Assembling Eggs Norwegian

1. Plate your toasted English muffins – flat side up. Add slices of smoked salmon to each toasted muffin, and carefully place a poached egg over the salmon on each muffin. Top with hollandaise sauce and a sprinkle of cayenne pepper and some chopped chives. Serve immediately, enjoy!