Begin by melting 1/2 cup of butter in a small saucepan over low heat. Allow it to melt gently without browning.

In a blender, combine 3 egg yolks, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, a pinch of cayenne pepper, 1/2 teaspoon salt, and pepper to taste.

Blend the ingredients on high speed until well combined.

Slowly pour the hot melted butter into the blender while it's running. Continue blending until the mixture emulsifies into a smooth and creamy Hollandaise sauce.

Pour the finished sauce into a small bowl, cover it to keep warm, and set it aside.

Eggs Halifax Assembly:

Poach four eggs in boiling water with 1 tablespoon of white vinegar. Cook until the whites are set but the yolks are still runny.

Cut the English muffins in half and toast them to your desired level of doneness.

Place the toasted English muffin halves face up on a plate.

Add a slice of smoked salmon to each muffin half.

Carefully place one poached egg on top of each slice of smoked salmon.

Generously drizzle the homemade warm Hollandaise sauce over the poached eggs.

Garnish the Eggs Halifax with chopped fresh chives for a burst of flavor.

Serve the Eggs Halifax warm, allowing the velvety Hollandaise sauce to complement the perfectly poached eggs and smoked salmon.