Make the Hollandaise Sauce: In a small bowl, combine the lemon juice and white wine vinegar.

Add the egg yolks and whisk until light and frothy.

Place the bowl over a pan of simmering water, making sure the bottom doesn’t touch the water, and whisk until the mixture begins to thicken.

Gradually add the diced butter, whisking constantly until the sauce is smooth and thickened.

Season to taste and keep warm.

Poach the Eggs: Bring a large pan of water to a gentle boil and add 2 tablespoons of vinegar.

Lower the heat to a gentle simmer.

Stir the water to create a slight whirlpool and carefully slide each egg into the center, one at a time.

Poach for about 4 minutes or until the whites are set but yolks remain soft.

Remove the eggs with a slotted spoon and drain.

Assemble: Lightly toast and butter the English muffin halves.

Top each half with 2 slices of smoked salmon, a poached egg, and a generous spoonful of Hollandaise sauce.

Garnish with chopped chives and serve immediately.