Salmon Eggs Benedict Recipe - Classic American Breakfast

1. 1

   Prepare the Poaching Water

   Fill a large saucepan with water and add the white vinegar. Bring to a simmer over medium heat.

   Adding vinegar helps the eggs to coagulate.
2. 2

   Separate the Eggs

   Crack each egg into a small bowl, being careful not to break the yolk.

   This makes it easier to slide the eggs into the water.
3. 3

   Poach the Eggs

   Gently slide each egg into the simmering water. Cook for 3-4 minutes until the whites are set and the yolks are still runny.

   Use a slotted spoon to remove the eggs.
4. 4

   Toast the English Muffins

   While the eggs are poaching, split and toast the English muffins until golden brown.

   You can also butter the muffins after toasting.
5. 5

   Assemble the Dish

   Place a slice of smoked salmon on each half of the toasted muffins. Top with a poached egg, and drizzle with melted butter.

   Sprinkle with capers and dill for added flavor.

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