In a stainless-steel bowl, vigorously whisk the egg yolks and lemon juice together until the mixture is thickened and doubled in volume.

Put a pot of water on the stove and bring to a low simmer. Place the bowl with the eggs in it on top of the pot of water (the water should not touch the bottom of the metal bowl).

Whisk continuously (so the eggs don’t scramble) and drizzle in the melted butter until fully combined.

When the mixture is doubled in volume, remove from heat. Add in the cayenne and salt and stir to combine.

Set aside until ready to serve (add a couple drops of warm water if the mixture gets too thick).

Place the prepared waffle on the plate.

Put the sausage on top of the waffle.

Place your poached egg on top of the sausage (if you need help with figuring out how to make a poached egg, I recommend straining the egg to get rid of the water in it and adding it to a large swirling vortex pot of hot water).

Drizzle the hollandaise sauce all over the top of the poached egg and top with the chives.