Bring a pot of water to a boil, add two eggs, and cook for 6 minutes.

Meanwhile, split the muffins in half and lightly butter them.

Toast the muffins in a skillet over medium heat until golden brown.

Remove the eggs from the heat and immediately place them in cold water to stop the cooking and achieve perfectly cooked eggs.

Peel the eggs and set aside.

Squeeze the lemon and reserve the juice.

Separate the whites from the yolks of the raw eggs and place the yolks in a saucepan.

Add the water, lemon juice, salt, and pepper. Whisk everything together.

Place the saucepan over very low heat and continue whisking (be careful not to let the mixture boil). Add the butter in several additions.

The sauce should thicken slightly and become smooth and creamy.

To assemble, place the toasted muffins on a plate, top with the smoked salmon slices, then the egg.

Spoon the hollandaise sauce over the top and add pepper.

Enjoy!