For the salad: plate all ingredients. Ta da!

For the poached eggs: bring a medium pot of water and the vinegar to a boil--you don't need a lot of water, just enough to cover the eggs. To poach, swirl the water with a spoon to create a whirpool. Crack the egg into the water and use a spoon to gently push the whites near the egg to keep it intact. Let cook 3-5 minutes, and remove with a slotted spoon and place on a paper-towel to drain excess water.

For the hollandaise sauce: blend egg yolks and lemon juice together. Slowly drizzle in melted butter until emulsified. You can add salt here, or omit if you're using salted butter.