For the Hollandaise sauce: Fill a 3-qt. pan halfway with water and heat until simmering. Add vinegar and lemon juice to a stainless steel bowl, add the three egg yolks and whisk until the mixture is frothy. Then, place the bowl over the pan with simmering water. Continue whisking the mixture over the simmering water until it begins to thicken before gradually adding the butter. Continue whisking. Once the butter is melted and incorporated into the sauce, remove from heat and cover to keep warm.
Poach the eggs: Heat water with 2 teaspoons vinegar in a large skillet until gently boiling. Lower the heat to a simmer. Stir the water with a spoon to create a swirl and add the eggs individually by breaking them into a small prep bowl and lowering them into the water. Cook for about 4 minutes, remove with a slotted spoon and shake to remove any excess water.
While eggs are cooking, slice and toast the English muffins. Butter if desired. Add two slices of smoked salmon to each muffin half with top with a poached egg. Spoon Hollandaise sauce over each egg and sprinkle with chopped chives.
Recipe courtesy of Wild Alaskan Company.