To clarify the butter: melt in a saucepan over a low heat to allow the milk solids to separate from the fat. Skim off any foam that comes to the surface and then pour the clear clarified butter into a container, leaving the milk solids in the pan.
Make the hollandaise sauce: peel and finely chop the shallot and the garlic. Place in a saucepan with the white wine and the herbs. Reduce over a medium heat and reduce until you have approximately 3 tablespoons of liquid. Pass through a fine sieve to obtain the liquid.
Place the egg yolks in a bowl, add the white wine reduction and season with salt. Place the bowl over a pan of simmering water and whisk vigorously until you have a fluffy sabayon. Cook until the mixture reaches the ribbon stage. Remove from the heat and whisk in the clarified butter a little at a time. Check the seasoning and add a couple of drops of lemon juice. Keep warm.
To poach the eggs: Bring the water and white wine vinegar to the boil. Reduce the heat so as the water is simmering. Break th eggs into cups and then pour into the simmering water. With a slotted spoon lift the egg so as it does not sit at the bottom of the pan and cook for 3 minutes.
Whilst the eggs are cooking, toast the sourdough. Butter whilst still hot.
To serve: Place a couple of slices of smoked salmon on each slice of toasted sourdough, place a poached egg on top and then coat with the hollandaise sauce. Garnish with a wedge of lemon.
«If you want to prepare your poached eggs in advance, cook as described in the water for 2 minutes instead of 3 and then place the eggs into iced water to stop them cooking. To reheat simply cook for 1 minute in simmering water before serving.»