Ingredients:

  • 5 English muffins, split and cut into 1.5-inch rounds
  • 2 tbsp unsalted butter, melted
  • 12 large eggs
  • 1 tbsp distilled white vinegar
  • 1 tsp salt
  • 1/2 cup unsalted butter, melted and hot
  • 3 large egg yolks
  • 1 tbsp lemon juice
  • 1 tsp warm water
  • 2 tbsp fresh dill, finely chopped
  • 1/4 tsp cayenne pepper
  • 8 oz cold smoked salmon, sliced into small ribbons
  • 1 tbsp capers, drained
  • 1 tbsp fresh chives, snipped
  • 1/4 cup fresh baby spinach, sautéed and squeezed dry

Instructions:

  1. Preheat oven to 400°F (200°C). Brush English muffin rounds with melted butter and toast on a baking sheet for 5–7 minutes until mahogany-colored and firm. Set aside to cool slightly.
  2. Bring a pot of water to a gentle simmer and stir in the vinegar and salt. Crack an egg into a ramekin and gently slide it into the water. Cook for 3 minutes for a jammy yolk. Remove with a slotted spoon and pat the bottom dry with a paper towel.
  3. Prepare the Dill Hollandaise by blending egg yolks, lemon juice, and warm water. While blending, slowly stream in the hot melted butter to create an emulsion. Stir in the finely chopped dill and cayenne pepper.
  4. Assemble the bites by placing a small piece of sautéed spinach on a toasted muffin round, followed by a ribbon of smoked salmon.
  5. Top the salmon with a mini poached egg. Spoon a generous amount of dill hollandaise over the egg and garnish with capers and snipped chives.