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Eggs Benedict:
4 eggs
2 Tbsp white wine vinegar
2 English muffins
8 slices smoked salmon
For serving: unsalted butter, dill
Dill Hollandaise:
¼ cup unsalted butter
1 Tbsp lemon juice
½ tsp dill – chopped
3 egg yolks
1 Tbsp boiling water
Salt and pepper to taste
Start by making the dill hollandaise. Microwave butter at 15-second intervals until melted – set aside to cool slightly. Fill a medium saucepan ¼ full with water and place a heat-safe glass bowl on top. In a microwave-safe dish, melt butter at 15-second intervals – set aside. Separate the egg yolks from the whites into two separate bowls. The top of the bowl should rest on the saucepan and the bottom of the bowl should sit inside the saucepan without touching the water. Heat the water on medium to a simmer then reduce to medium-low heat. In the glass bowl, whisk together egg yolks and lemon juice. Very slowly whisk in melted butter until smooth and remove from heat. Add dill, salt and pepper. Set hollandaise aside.
To poach the eggs, bring a large pot of water to a boil. Add vinegar and lower heat to a gentle simmer. Use a wooden spoon or ladle to swirl the water. Gentle slide in eggs one at a time. Cook for about 4 minutes before removing with a slotted spoon.
Toast and butter the English muffins. Add smoked salmon, poached eggs, dill hollandaise, and more fresh dill.
