1. For the Hollandaise sauce, place a metal bowl or bain-marie over a pot of simmering water. Whisk the egg yolks with lemon juice until the mixture starts to thicken.

2. Gradually add the melted butter, whisking continuously until the sauce becomes thick and smooth. Add the mustard, salt, and pepper, mix well, and set aside. Keep the pot of water warm in case you need to reheat the sauce.

3. For the poached eggs, fill a pot with water and add the vinegar. Bring to a gentle simmer, then carefully crack the eggs into the water. Poach for about 3 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon.

5. Lightly toast the slices of sourdough bread. Spread the guacamole, add the mixed salad leaves, then layer the smoked salmon slices on top. 

6. Place the poached eggs over the salmon and drizzle with the Hollandaise sauce.

Kali Orexi!

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