Step 1

Poach 4 eggs to desired doneness. For instructions on how to poach eggs, click here. If you'd like, you can poach the eggs up to 1 hour in advance, then reheat them by placing them all in hot (not boiling) water for 1 minute prior to serving.

Step 2

Toast your English muffins. Butter the four toasted halves and set them onto serving plates.

Step 3

Place a poached egg on top of each slice of salmon.

Step 4

Place a poached egg on top of each slice of salmon.

Step 5

Make your hollandaise sauce just before serving-- it will only take about 3 minutes. . Pour 2 tbsp of hollandaise onto each egg. Garnish each egg with a sprig of fresh dill. Serve.

Step 6

Note: Use caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.