Smoked Salmon Benedict

For the poached eggs: Bring the salted water to a boil in a shallow saucepan. Add the vinegar. Crack each egg into a small individual cup. Swirl the water to create a whirlpool and carefully slide the eggs into the water, 1 at a time. Gently poach for 4 minutes. Remove with a slotted spoon and let drain on paper towels. Top the bread with smoked salmon and poached eggs and season with salt and pepper.

For the hollandaise sauce: Melt the butter and skim off any foam. Whisk the egg yolks and wine over a hot water bath until frothy. Slowly drizzle in the butter, drop by drop at first and then in a thin steady stream. Whisk in the lemon juice and season with salt and pepper.