Smoked Salmon Dill Eggs Benedict

Ingredients

• 4 large eggs
• 1 tablespoon white vinegar
• 4 English muffins, split
• 4 ounces smoked salmon, cut into strips
• 1/4 cup fresh dill, chopped
• 1/2 cup hollandaise sauce

Directions

1. Fill a large pot with enough water to cover the eggs and add the vinegar.
2. Bring the water to a boil, reduce the heat and simmer for 5 minutes.
3. Remove the eggs with a slotted spoon and place in an ice bath to cool.
4. Toast the English muffins and top each half with a slice of smoked salmon and a sprinkle of dill.
5. Peel the eggs and cut in half lengthwise. Place the egg halves on top of the smoked salmon.
6. Top with hollandaise sauce and garnish with extra dill, if desired.

Interesting Facts

• Eggs Benedict was created in the late 1800s in New York City.
• It is believed that the original Eggs Benedict was made with bacon instead of smoked salmon.
• Hollandaise sauce is a rich, buttery sauce made with egg yolks, lemon juice, and butter.