Smoked Salmon Eggs Benedict

Ingredients:

• 1/4 cup Heinen’s 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
• 1 pinch salt
• 4 eggs
• 2 English muffins, split and toasted
• 4 ounces sliced smoked salmon
• 1 pinch cayenne pepper
• salt and ground black pepper to taste
• 4 small fresh dill sprigs

Instructions:

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 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.
3. 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, and then transfer to a warm plate.
4. 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.