Makes 8 servings

- 2 teaspoons white or rice vinegar

- 8 eggs

- 8 slices smoked salmon

- 2 tablespoons butter, room temperature

- ¼ teaspoon lemon juice

- 1 teaspoon chopped fresh dill

- 4 English muffins, split

- 1/8 teaspoon salt

- Freshly ground black pepper to taste

Hollandaise:

- 3 egg yolks

- 2 tablespoons plus 1 teaspoon fresh lemon juice

- 2 teaspoons country-style Dijon mustard

- 1/8 teaspoon salt

- Freshly ground black pepper to taste

- 8 tablespoons unsalted butter

- 1 tablespoon chopped fresh dill

- 1 tablespoon drained capers

1. To prepare for assembling the dish: Remove the eggs from refrigeration 30 minutes before cooking. Bring a large skillet of water to the simmer. Remove the smoked salmon from the wrapping, fold each piece in half and place on a plate. Cream together 2 tablespoons butter, ¼ teaspoon lemon juice and 1 teaspoon chopped fresh dill. Spread lightly on the muffins and place on a baking sheet; set aside.

2. To prepare the hollandaise: Combine the egg yolks, lemon juice, mustard, salt and pepper in a food processor or blender. Place the butter in a small saucepan and heat until melted and very hot.

3. To poach the eggs: Bring a 9- or 10-inch skillet of water to a strong simmer and add the vinegar. Swirl the water and slide the eggs, 3 at a time, into the water. (Some of the egg white may break off.) Fold the egg white over the yolk and simmer 4 minutes or until the egg is done to the desired consistency. Remove the eggs with a slotted spoon and keep warm. Repeat with the remaining eggs.

4. To finish the dish: With the food processor or blender running, pour the hot butter into the egg yolks and process until thickened. Pour back into the hot pan to keep warm but do not put back onto a burner. Toast the muffins under a hot broiler. Place the salmon on each muffin and top with a poached egg. Sprinkle each lightly with the salt and pepper. Stir the dill and capers into the sauce and spoon over each serving. Serve immediately.

Notes:

Thinly sliced baked ham can replace the smoked salmon, but omit the capers in the recipe.

Undercooked eggs should not be eaten by young children, elderly or anyone with a poor immune system. (Food experts advise cooking eggs to a temperature of 160 degrees.)