Ingredients:

  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper (optional)
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 tablespoons finely chopped fresh dill
  • 4 large eggs
  • 1 tablespoon white vinegar
  • 2 English muffins, split and toasted
  • 4 ounces smoked salmon
  • Fresh dill sprigs, for garnish (optional)

Instructions:

  1. Combine egg yolks, lemon juice, Dijon, salt, and cayenne (if using) in a heatproof bowl. Whisk constantly over simmering water (double boiler method) until pale and thickened. Watch carefully to avoid curdling.
  2. Slowly drizzle in the melted butter, whisking continuously until the sauce is thick, smooth, and emulsified.
  3. Stir in the chopped fresh dill. Season to taste and keep warm (but not too hot!).
  4. Bring water with vinegar to a simmer in a saucepan. Create a gentle whirlpool with a spoon, crack an egg into the center, and repeat with remaining eggs. Cook for 3-4 minutes, or until the whites are set but the yolks are still runny.
  5. Place toasted English muffin halves on plates. Top each half with smoked salmon.
  6. Gently remove the poached eggs with a slotted spoon, pat dry with paper towels, and place one egg on top of the salmon on each muffin half. Spoon generous amounts of dill hollandaise over the eggs.
  7. Garnish with fresh dill sprigs (optional) and serve immediately.