Created by dienia b on February 7, 2017
Step 1: Fill large skillet halfway with water.
Step 2: Add vinegar and bring to a gentle boil.
Step 3: Meanwhile whisk egg yolks, 2 tbs. water and lemon juice in small saucepan.
Step 4: Cook over low heat, whisking constantly, until bubbles begin to form around the edge of the pan.
Step 5: Whisk in butter, 1 piece at a time, until butter is completely incorporated and sauce is thickened.
Step 6: Remove from heat.
Step 7: Stir in salt, paprika and ground red pepper.
Step 8: Break eggs and carefully add to simmering water.
Step 9: Cook uncovered, gently spooning water over the tops of yolks until whites are set and yolks are cooked, 3 to 4 minutes.
Step 10: Place 1 toasted muffin half on each of 4 plates.
Step 11: Set aside 1/4 cup sliced salmon for garnish.
Step 12: Arrange remaining salmon over muffins.
Step 13: With slotted spoon, place poached eggs on salmon.
Step 14: Spoon sauce over eggs.
Step 15: Top with reserved salmon.
Step 16: Sprinkle with parsley.