Crack eggs into 4 separate small glass dishes and set aside.Fill a medium saucepan 2/3 of the way full with water and bring to a mild boil. Add 1 tsp vinegar. Using a spoon swirl the water around quickly and then gently add ONE egg. Cook for 3 minutes. Remove egg and place on a soft surface to cool. Repeat with remaining eggs.Prepare Hollandaise sauce; set aside.Toast the breads and assemble: place one piece of cheese on the bottom and top with two pieces of salami, one poached egg and then top with Hollandaise sauce. Garnish with fresh parsley.
For sauce:
Using a double boiler, add 3 egg yolks, lemon juice, and pepper. stir on low flame for about 1 minute. The sauce will start to turn a soft yellow color.Melt butter and then turn your flame high. Slowly add the butter and blend until sauce starts to thicken. Add in salt and a little cayenne pepper and blend to incorporate.
