Smoked Salmon Eggs Benedict

Ingredients

Eggs

4 large

Smoked salmon

8 ounces, sliced

English muffins

2, split in half

Hollandaise sauce

1 cup (homemade or store-bought)

Fresh dill

for garnish

Lemon wedges

for serving

White vinegar

1 tablespoon (for poaching eggs)

Instructions

1. Begin by preparing the hollandaise sauce if making homemade. In a double boiler, melt 1/2 cup of unsalted butter and whisk in 3 egg yolks, 1 tablespoon of lemon juice, and a pinch of salt. Stir until thickened and creamy. Keep warm.
2. Toast the English muffins until golden brown and set aside.
3. In a pot of simmering water, add the tablespoon of white vinegar. Carefully crack the eggs into the water one at a time, poaching them for about 4 minutes until the whites are set and the yolks remain runny.
4. While the eggs are poaching, warm the hollandaise sauce in a small saucepan over low heat, being careful not to let it boil.
5. On each toasted English muffin half, place two slices of smoked salmon.
6. Using a slotted spoon, remove the poached eggs from the water and place one on top of each muffin with salmon. Drizzle generously with hollandaise sauce.
7. Garnish with fresh dill and serve with lemon wedges on the side for squeezing.