Start by bringing a pot of water to simmer on medium heat (may vary). 

While it's heating, begin to melt butter, either in a separate saucepan or microwave. 

Once water is brought to a simmer, place the bowl in the pan, ensuring the pan isn't making contact with the water. This will lead to overcooking. 

Add two egg yolks and one tbsp lemon juice to the bowl and start whisking. 

Once it's started to gain volume and thickness, grab your melted butter and begin slowly pouring it into the bowl with the yolks while whisking continuously. 

If your sauce is smooth and opaque, you're on the right track. Add salt and pepper to taste and continue whisking until the sauce is at the desired thickness and consistency.

Remove the sauce from the heat and transfer to a pre-heated thermos to keep it warm while preparing the rest of the meal. 

Start by bringing a pot of 3" of water to almost a boil. We want it hot, but not quite boiling. 

At this point, you can toast your bread if desired. We still want the bread to be spongy enough to soak up the sauce and egg yolk, but if you're using something like keto almond-flour based bread, it might crumble too easily. 

Using food safe and heat safe saran wrap and a bowl, make pockets a pocket for the eggs to be placed in. Crack two eggs into the wrap in the bowl, then push out the air, and tie off the cling wrap to make little wrapped baggies of raw eggs. 

Place the eggs into the pot of water and let cook for 4-6 minutes. The whites should be opaque and the yolk should still be runny and in tact. 

When done, remove the eggs and slice off the saran wrap. They should hold their shape well. 

With the toasted bread as a base, drizzle some olive oil over it. 

Slice your smoked salmon to a desired size to fit on your bread, then place on top of the bread.

Add the poached eggs on top of that, then drizzle approx 2 tablespoons of the hollandaise on top. 

Garnish with cayenne pepper.