2tbspwaterroom temp, plus more if you want a thinner sauce
¼tspkosher saltmore to taste if needed
4english muffinscroissants, or bagel, cut in half and toasted
8smoked salmon2 per person
Melt the butter in a saucepan or microwave. Remove to a bowl.
In a nonstick saucepan, add the yolks, lemon juice, and water. Whisk quickly and continually over low heat until it’s frothy and doubled in size. Watch your heat - better to keep it on the lower side.
While continuing to whisk, slowly add the melted butter in a steady stream. Continue to whisk until thickened, and almost doubled in size. If your sauce gets too dry and thick, you can add a few tablespoons of water or add a bit of lemon juice to give it more lemony flavor.
Once the sauce is done, add the smoked paprika and salt to taste. Set aside.
Bring a small pot of water to a slow boil and add the vinegar.
Crack an egg through a small fine-mesh strainer to help remove the excess whites. Carefully transfer the egg to a small cup or bowl.
Use a spoon to create a swirling effect in the pot, like a vortex. Carefully drop the egg into the center of the vortex. Cook for 3.5-4 minutes. Using a slotted spoon, transfer to a paper towel lined plate. Repeat with the remaining eggs.
Cut and toast the english muffins. Set aside until ready to assemble.
Place the toasted english muffins on a plate or board and spread on a little bit of hollandaise on each. Add the smoked salmon, a poached egg, more sauce, and capers on top. You can add your favorite fresh herbs to finish and serve with a green salad on the side for balance.