Top an English muffin with smoked salmon, a poached egg, and hollandaise for a flavorful fusion of two breakfast favorites. 

Preparation

Spread butter on both halves of the English muffin, then toast on a griddle, butter-side down until golden brown.

Add 2 quarts of water to a sauce pot and bring to a gentle simmer. To poach the eggs, crack 2 eggs into a bowl. Add the vinegar to the simmering water and stir with a slotted spoon to create a gentle whirlpool. Slowly pour the cracked eggs into the water and do not disturb for approximately 45 seconds. At this point, skim away any wisps of egg that collect on the surface and discard. Allow the eggs to poach for an additional 2–3 minutes (at this point you may move them gently to make sure they are separated) or until the whites are set and the yolks are still liquid. When the eggs are cooked, remove from the water with a slotted spoon and set the spoon on a dry paper towel to remove any excess moisture. 

Arrange toasted muffin halves on a plate. Top with gravlax, poached eggs and hollandaise, then garnish with sprigs of dill.