Smoked Salmon Dill Eggs Benedict Recipe

Stir butter dill lemon zest cayenne pepper salt and black pepper in a bowl until combined. Set aside.

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.

Generously spread each English muffin half with dill butter. Top with a layer of smoked salmon then 1 poached egg. Season with cayenne pepper salt and black pepper to taste. Garnish with a dill sprig and serve.