Direction

Instructions:
1. Preheat your oven to 375°F (190°C).

2. Cut the English muffins in half and place them on a baking sheet. Drizzle with olive oil and sprinkle with dried dill.

3. Bake the English muffins for 10-12 minutes until they are lightly toasted.

4. In the meantime, fill a large pot with water and bring it to a boil. Add a tablespoon of white vinegar to the water.

5. While waiting for the water to boil, prepare the hollandaise sauce. Melt 1/2 cup of butter in a small saucepan over low heat.

6. In a separate bowl, beat 4 egg yolks with a whisk until they become light and fluffy.

7. Slowly pour the melted butter into the egg yolks, whisking constantly.

8. Once the water is boiling, reduce the heat to medium-high and carefully crack 4 eggs into the water. Poach the eggs for 3-4 minutes.

9. While the eggs are poaching, assemble the eggs benedict. Place a slice of smoked salmon on each English muffin half.

10. Remove the poached eggs from the water with a slotted spoon and place one on top of each slice of salmon.

11. Drizzle the hollandaise sauce over the eggs and sprinkle with freshly chopped chives.

12. Season with salt and pepper to taste.

13. Serve immediately and enjoy your delicious eggs benedict with smoked salmon and chives!