Smoked Salmon Dill Eggs Benedict

Ingredients

• Servings: 2
• 1/4 cup butter, softened
• 2 tablespoons fresh dill
• 1 teaspoon lemon zest
• 1 pinch cayenne pepper
• salt and ground black pepper to taste
• 1 teaspoon white vinegar
• 1 pinch salt
• 4 eggs
• 2 english muffins, split and toasted
• 4 ounces sliced smoked salmon
• 1 pinch cayenne pepper
• salt and ground black pepper to taste
• 4 small fresh dill sprigs

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined. set aside.
• fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. reduce heat to medium-low, pour in vinegar and a pinch of salt. crack an egg into a bowl then gently slip the egg into the water. repeat with remaining eggs. poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes. remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate.
• generously spread each english muffin half with dill butter. top with a layer of smoked salmon, then 1 poached egg. season with cayenne pepper, salt, and black pepper to taste. garnish with a dill sprig and serve.