To make the quick hollandaise, combine the egg yolks, lemon juice, salt, and cayenne pepper in a blender, then blend on high speed for 5 seconds until smooth.

With the blender running on low speed, slowly drizzle in the hot melted butter in a thin stream until the sauce emulsifies and becomes thick and warm.

Fill a medium saucepan with about 3 inches of water, bring it to a gentle simmer over medium-low heat, and stir in the white vinegar.

Crack one egg into a small ramekin, gently swirl the simmering water with a spoon to create a mild whirlpool, and slide the egg into the center.

Poach the egg for 3 to 4 minutes until the egg white is completely set but the yolk remains soft, then remove with a slotted spoon and drain on paper towels.

Repeat the poaching process with the remaining three eggs, adjusting the heat as needed to maintain a very gentle simmer.

Place the toasted English muffin halves on plates, drape each half with equal portions of smoked salmon, and top with a warm poached egg.

Generously spoon the warm hollandaise sauce over each poached egg, then garnish with a spoonful of salmon roe and a sprinkle of fresh chives before serving immediately.