Smoked Salmon And Dill Eggs Benedict

Combine the butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until they blend seamlessly. Set the mixture aside momentarily.

Next, fill a large saucepan with 2 to 3 inches of water and heat it over high intensity until boiling. Gradually decrease the heat to a lower setting, carefully pour in vinegar and a small amount of salt. Gently place an egg into the water, then repeat this process with the remaining eggs. Allow the eggs to cook in the water until their whites are solid and their yolks have reached a slightly firmer consistency, but not yet fully hardened. This process typically takes 4 to 6 minutes. Remove the cooked eggs from the water using a slotted spoon, gently pat them dry with a kitchen towel to remove excess moisture, and then transfer them to a warm plate.

Finally, spread each half of the English muffin with an abundance of dill butter. Place a layer of smoked salmon on top, followed by 1 poached egg. Add a pinch of cayenne pepper, salt, and black pepper to taste, then garnish with a dill sprig before serving.