Prepare the hollandaise base: In a heatproof bowl set over a pan of gently simmering water (the bowl should not touch the water), whisk the two extra-large egg yolks with the lemon juice and Dijon mustard. Whisk continuously until the mixture becomes pale, thick, and leaves a ribbon trail on the surface when you lift the whisk — this takes about 3–4 minutes. The mixture should feel warm to the touch but not hot.

Emulsify the butter: Remove the bowl from the heat. Whisk in the cubed butter, one piece at a time, waiting until each piece is fully incorporated before adding the next. The sauce will turn glossy, thick, and a deep golden yellow. If it looks too thick, add a teaspoon of warm water. Season with cayenne, salt, and white pepper. Cover and set aside in a warm place (not on the heat).

Poach the eggs: Fill a large, deep frying pan with water to about 8cm deep. Add a generous splash of white wine vinegar and bring to a gentle simmer — you should see tiny bubbles rising, but no rolling boil. Crack one egg into a small ramekin. Using a spoon, stir the water in a clockwise motion to create a gentle whirlpool. Slide the egg into the centre of the whirlpool. The swirling water wraps the white around the yolk. Cook for 3 minutes for a runny yolk that feels soft when you gently poke it. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining eggs.

Toast the muffins and warm the protein: While the eggs poach, split the English muffins and spread the cut sides with the softened butter. Toast them in a dry frying pan over medium-high heat for 2–3 minutes until they are golden brown and smell nutty. In the same pan, quickly warm the sliced chicken or turkey breast for 1 minute on each side until heated through.

Assemble the dish: Place two toasted muffin halves on each plate, cut side up. Lay a slice of warmed chicken or turkey on each muffin half. Using the slotted spoon, gently place a poached egg on top of the protein. Spoon the hollandaise sauce generously over the eggs — it should cover the egg and drip slightly down the sides. Garnish with a sprinkle of fresh chives and a tiny dusting of cayenne pepper.

Serve immediately: The beauty of this dish is in the contrast of temperatures — the warm, buttery muffin, the hot protein, the soft egg, and the velvety sauce. Present the plates with the hollandaise pooling elegantly on the plate for that restaurant-style finish.