Smoked Salmon Dill Eggs Benedict

¼ cup 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

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.