Smoked Salmon Benedict on Toasted English Muffin

Prepare the Hollandaise: In a blender, combine the 3 egg yolks, lemon juice, and a pinch of cayenne. Blend on low to combine. With the blender running, very slowly drizzle in the hot melted butter in a thin stream until the sauce is thick and emulsified. Season with salt and keep warm.

Poach the Eggs: Fill a large saucepan with water and add the white vinegar. Bring to a light simmer (not a boil). Crack an egg into a small ramekin. Use a spoon to create a gentle whirlpool in the water and carefully drop the egg into the center. Poach for 3-4 minutes until the whites are set but yolks are soft. Remove with a slotted spoon and drain on paper towels.

Prepare the Base: While the eggs are poaching, toast the split English muffins until golden brown and lightly butter them if desired.

Assemble: Place two toasted muffin halves on each plate. Top each half with a generous layer of smoked salmon.

Finishing: Carefully place one poached egg on top of the salmon. Spoon a liberal amount of warm hollandaise sauce over the eggs.

Garnish: Sprinkle with fresh chopped dill and a few capers. Serve immediately while warm.