Preheat the oven to 200°C. Place the mushrooms on a baking tray. Drizzle with olive oil, brush with garlic and season well with salt and pepper. Bake for ± 10 minutes until tender.
Meanwhile, heat another drizzle of olive oil in a medium-sized pan. Add the swiss chard and sauté just until the chard has wilted.
For the poached eggs:
Bring a pot of water to a boil. Reduce the heat to a gentle simmer.
Crack eggs, one at a time, into separate bowls. Swirl the water into a gentle vortex.
Gently slip the eggs one by one into the boiling water. Cook for about 3 minutes each for soft poached eggs.
Using a slotted spoon, scoop the poached eggs out of the water and place on paper towel to drain.
For the hollandaise
Find a jug that snugly fits the head of a stick blender. Combine the egg yolks, water, lemon juice and a pinch of salt in the bottom of the jug.
Melt butter in a small saucepan over high heat, until bubbling. Remove from the heat.
Place the head of the stick blender into the bottom of the cup and turn it on. With the blender constantly going, slowly drizzle the hot butter into the jug.Continue pouring until you have used all the butter and the sauce is thick and emulsified.
Taste to adjust seasoning.
Divide the chard equally on top of the portabello mushrooms.Follow with the salmon, a squeeze of lemon juice then top each with a poached egg.
Spoon over the hollandaise sauce and sprinkle with chives, salt and pepper.Serve immediately and enjoy!