I am in love with poached eggs. And smoked salmon. And a properly toasted English muffin. But I must admit to my dislike of Hollandaise sauce. Instead I chose to use salsa verde for its brightness, acidity and flavor.
Simple enough. Toast an English muffin. I toasted mine three times to get the right crispness on the inside and the outside of the split muffin.
Poach an egg in barely simmered water with a touch of vinegar to keep the egg white coagulated. Carefully dry the egg on a paper towel to remove access water.
Lay smoked salmon on one side of the muffin and top with the egg.
Spoon salsa verde over the egg and top with the second half of the toasted muffin.
Time to eat!