Smoked Salmon Dill Eggs Benedict

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.

Total Time
Prep 5 mins
Cook 45 mins
  1. 1/4 cup butter .
  2. softened 2 tablespoons fresh dill 1 teaspoon lemon zest .
  1. 1 pinch cayenne pepper salt and ground black pepper to taste 1 teaspoon white vinegar .
  2. salt and ground black pepper to taste .