Simple and efficient, this is food to set the mood.Prep: 15 mins Cook: 20 mins | Serves 4 (obviously you can half it)Ingredients 4 eggs 2 tbsp white wine vinegar 2 English muffins, halved a little butter, for spreading 8 slices smoked salmon chopped chives, to serveFor the hollandaise sauce 2 tsp lemon juice 2 tsp white wine vinegar 3 egg yolks 125g unsalted butter, dicedFirst make the Hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick – if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm. To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon. Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some Hollandaise and garnish with chopped chives.All details can be found here