Ingredients:

  • 3 large egg yolks (US/CAN/AUS sizes), approximately 60g
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1/4 teaspoon (1.5g) kosher salt
  • Pinch of cayenne pepper
  • 1/2 cup (113g) unsalted butter, melted and hot
  • 2 tablespoons (30ml) fresh dill, finely chopped
  • 2 English muffins, split and toasted
  • 1 tablespoon (15ml) white vinegar
  • 4 large eggs (US/CAN/AUS sizes)
  • 4 ounces (113g) smoked salmon, thinly sliced
  • Fresh dill sprigs, for garnish
  • Optional: Arugula or watercress for serving

Instructions:

  1. Whisk egg yolks, lemon juice, salt, and cayenne in a heat-proof bowl.
  2. Place the bowl over a saucepan with simmering water (double boiler setup). Whisk constantly until thickened and pale yellow.
  3. Gradually drizzle in the hot melted butter, whisking continuously until smooth and emulsified.
  4. Stir in chopped dill. Keep warm (but not hot) until serving.
  5. Bring water and vinegar to a simmer in a saucepan.
  6. Stir the water to create a gentle whirlpool.
  7. Gently crack each egg into the center of the whirlpool. Cook for 3-4 minutes for a runny yolk (adjust time to preference).
  8. Remove the poached eggs with a slotted spoon and drain on a paper towel.
  9. Place toasted English muffin halves on plates.
  10. Top each muffin half with smoked salmon and a poached egg.
  11. Generously drizzle with dill hollandaise sauce.
  12. Garnish with fresh dill sprigs and serve immediately. Add arugula or watercress as desired.