Smoked Salmon and Dill Eggs Benedict

Preparation Time: 10 mins

Cooking Time: 10 mins

Servings: Serves 2

Ingredients

• 50g butter, softened

• 2 tablespoons fresh dill

• 1 teaspoon lemon zest

• 1 pinch cayenne pepper

• Salt and ground black pepper to taste

• 1 teaspoon white vinegar

• 4 eggs

• 2 white muffins, split and toasted

• 110g sliced smoked salmon

• 4 small fresh dill sprigs

Method

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

2. Fill a large saucepan with 5 to 7cm (2 to 3 in) of water and bring to the 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.

3. Generously spread each 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.