To prepare Hollandaise sauce: In a medium sauté pan, cook white wine, vinegar, shallots and peppercorns until nearly dry. Cool the reduction to room temperature, then strain through a fine mesh sieve into a medium stainless steel bowl — you should have about a tablespoon of liquid.
In a medium saucepan, simmer two inches of water. Once the reduction has cooled, whisk in the egg yolks and place bowl over the simmering water, whisking constantly until thickened and warm. To avoid overcooking the mixture, be sure that the water is just barely simmering with no visible signs of surface action, just steam rising.
As the egg yolks warm, they will increase in volume. If they become too warm and begin to coagulate around the sides and bottom, remove from heat and allow to cool slightly.
When the yolks have tripled in volume and the mixture thickly coats the back of a spoon, remove from the bowl from the simmering water. Stabilize the bowl by setting on a towel or on a towel inside of another bowl. Add the butter in a slow, thin stream, whisking constantly as it is incorporated. The sauce will begin to thicken as more butter is added. If too thick, add a little water or lemon juice.
If the sauce starts to break, try adding a small amount of water and whisking until the sauce is smooth before adding more butter. If that doesn’t work try cooking another egg yolk over simmering water until thickened then adding the broken hollandaise gradually into the new egg yolk.
Serve sauce immediately or hold sauce at a temperature of 145-degrees for up to two hours.
Toast muffins, butter each halve, set aside and keep warm.
To poach eggs: Fill a deep medium saucepan 2/3 full with water and bring to a boil. Reduce heat to gently simmer and add vinegar. Begin swirling water in a clockwise direction then drop egg into center of vortex allowing water to swirl egg into a perfect shape. Cook to desired doneness then remove with a slotted spoon onto a warmed plate. Repeat process with other eggs and you can also poach two eggs at the same time.
To serve: Place warm, buttered muffins halves on a plate and top with a few slices of smoked salmon. Place poached egg on top of salmon and ladle sauce over top. Serve with a dusting of cayenne pepper.