A slice of toasted french baguette with smoked salmon, poached egg and hollandaise sauce.
Whisk your egg yolks and lemon juice together in a bowl. Place the bowl over the water bath but make sure the bowl doesn't touch the water. Continually whisk (if it feels like the bowl is getting too hot for the egg yolk, you can take it off the heat just to cool down a bit before putting it back on). Once the mixture starts to thicken, foam up and get pale take the bowl off the heat.
Bring a pot of water to a gentle simmer ready to poach your egg and then add your vinegar. (pro tip: fill your kettle right up with water, once the water is boiled add it to your pot so now you don't have to wait 100 years to get your water to heat up).
crack your egg in a small container or something similar (one at a time) first just to make sure there is no shell and that the yolk isn't broken. Then, add it to your simmering water. The eggs should take about 4-5 minutes to cook. As soon as your eggs are cooked, meaning that the egg is solid, doesn't break apart and you can see there is no raw egg white. Gently scoop out the eggs with a large spoon, drain the water and carefully place it on your baguettes.