Eggs benedict with salmon

On or about February 12th, my husband got a hankering for eggs benedict - the ol' brunch go to.  But he wanted it with a twist; with smoked salmon on it, instead of the more common canadian bacon.
Well, we bought the salmon, also known as Nova Scotia Lox, at the supermarket in the deli section, and set about constructing our eggs benedict.
We poached the eggs - and later found out a trick for poaching them with some flavor, which I will get to in a future post - and prepared the Hollandaise sauce.
It was more a matter of timing and constructing the lovely layered stacks, and we were rather pleased and surprised when there they stood - why don't we make this more often?