2 Tbsp. white wine vinegar

12 eggs

Bring 2 quarts of water to a boil in large shallow pan. Add white wine vinegar to the water. Lower heat to simmer. Break eggs into six small bowls, one per bowl. Gently slide egg into simmering water. Repeat until there are six eggs in the pan. Poach until whites are firm, about 2 minutes. Remove eggs with a slotted spoon. Drain on a paper towel. Repeat with remaining six eggs. Keep warm.

Meyer Lemon Olive Oil Hollandaise

4 egg yolks

2 Tbsp. water

1 meyer lemon, zested and juiced

1/3 cup extra virgin olive oil

to taste sea salt and freshly ground black pepper

Combine egg yolks, water, lemon zest and juice in stainless steel bowl. Whisk over double boiler until light and fluffy. Remove from heat. Slowly whisk in olive oil. Season to taste with sea salt and freshly ground black pepper.

Seared Tomatoes

4 medium vine ripened red tomatoes

1 Tbsp. olive oil

1/4 tsp. paprika

to taste sea salt and freshly ground black pepper

Cut tomatoes into 3 slices each. Brush cut sides with olive oil. Season to taste with paprika, sea salt, and freshly ground black pepper. Heat large non-stick skillet over high heat. Pan-sear tomatoes 1 minute per side.

Presentation

12 slices smoked salmon

24 asparagus, peeled, steamed

3 Tbsp. finely minced chives

Place two tomatoes on warm serving plate. Top each with a slice of smoked salmon. Top salmon with poached egg. Ladle warm olive oil hollandaise over each egg. Garnish with steamed asparagus and minced chives.