1 For English Muffins:
2 Add the flour, yeast, salt, sugar and butter into a bowl and mix, whisk the egg and milk together then pour gradually into the flour mix to form soft dough.
3 Place the dough onto a floured surface and knead for 5 – 10 minutes or until soft, smooth and stretchy.
4 Lightly grease a large bowl with oil and placed the dough in the bowl then cover with a damp tea towel and leave to prove for an hour or until doubled in size.
5 Dust the work surface with a mix of semolina and flour. Tip the dough out and roll out to 2.5cm thick. Lightly dust a baking tray with half of the semolina.
6 Using a 9cm straight cutter, cut out eight muffins and arrange the muffins on the baking tray. Dust the remaining semolina over the muffins and leave to prove for another 20-30 minutes.
Pre-heat a heavy based frying pan on a low heat. Griddle the muffins for around 5-6 minutes on either side. Once ready, place on cooling racks to cool.
8 For the Hollandaise Sauce:
9 Add the yolks, lemon juice and vinegar into a small bowl. Place the bowl over a pan of simmering water and whisk until the mixture thickens to ribbon stage.
10 Gradually add the butter whilst constantly whisking until all the butter is added and the mixture is thick and creamy.
Season to taste and keep warm.
12 For the Poached Eggs:
13 Have ready the 2 pans with boiling salted water, pour the vinegar into one of the pans. Turn down the heat to a gentle simmer on the pan with the vinegar.
14 With a spoon stir the vinegar pan to create a whirlpool effect and crack the egg into the centre of the whirlpool, making sure the egg doesn’t settle to the bottom of the pan.
15 Cook for 3-4 minutes until the whites of the egg starts to set, then using a spoon gently take the egg from the pan and place into the other pan. Cook for a further 1 – 2 minutes.
Take the egg from the pan and place onto kitchen paper to drain. Season to taste and keep warm.
17 For the Garnish:
18 Cut the muffin in half and lightly toast one half, place the salmon and egg on to the muffin half then spoon over some of the hollandaise sauce.
Sprinkle some chopped chives and cayenne pepper over the top.