Smoked Salmon Eggs Benedict

A delicious twist on the classic eggs benedict, featuring smoked salmon and a creamy hollandaise sauce.

Ingredients - Serves 4

Toast the English muffins and set aside.
Poach the eggs in a pot of simmering water with a splash of vinegar for about 4 minutes, until the whites are set but the yolks are still runny.
While the eggs are poaching, warm the hollandaise sauce in a small saucepan over low heat.
Place two slices of smoked salmon on each toasted English muffin half.
Top each muffin with a poached egg and drizzle with the hollandaise sauce.
Garnish with fresh dill and serve with lemon wedges on the side.