For the Hollandaise Sauce:

Cup of Yum
1. Fill a saucepan with water and bring to a simmer over medium-high heat.
2. Place a heat-proof bowl over the simmering water and add the egg yolks.
3. Whisk constantly until eggs are thick enough to coat the back of a spoon, about 3 or 4 minutes. Remove the bowl from the saucepan and turn off the heat.
4. Continue whisking and gradually add in the butter one tablespoon at a time, whisking until the butter is fully incorporated before adding more.
5. Add the remaining ingredients and whisk together.
6. Place the bowl over the warm saucepan and set aside. Whisk when ready to serve.

For the poached eggs:

1. Fill a saucepan about two-thirds of the way up with water and add the vinegar. Bring the water to a simmer over medium heat.
2. Gently break an egg into a small bowl, and then slide the egg into the simmering water. Repeat the process with another egg.
3. Set a timer for 3 ½ minutes and let them poach. About a minute or so in, gently stir the water to make sure the eggs aren’t sticking to the bottom of the saucepan.
4. Carefully remove the eggs with a slotted spoon and set on paper towels to let dry.
5. Continue until all the eggs are poached.

For serving:

1. Place an ounce of smoked salmon on each English muffin half. Top with a poached egg and a drizzle of hollandaise sauce.
2. Garnish with fresh dill and serve.