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Before plating, briefly rewarm the poached eggs in the simmering water. Then, select two of the prettiest toasted English muffins and lay them on your plate. Instead of the traditional Canadian bacon, opt for slices of fatty smoked salmon, folding them to fit atop the muffins.
Carefully place the warm poached eggs over the salmon, taking care not to break them. Drizzle the freshly made Hollandaise sauce generously over the top of the eggs. Optionally, sprinkle some smoked paprika and chopped chives for added flavor and a pop of color.