Eggs Benedict with Smoked Salmon and Hollandaise Sauce - Makes 4 servings
4 toasting muffins, split and toasted
115g sliced smoked salmon
8 tomato slices
3 egg yolks
2 tablespoons lemon juice
1⁄4 teaspoon salt
1 teaspoon white vinegar
2 tablespoons chopped fresh dill
Preheat oven to 90°C / gas ¼. Place two muffin halves, split side up, on each of four serving plates. Top with smoked salmon and tomato slices. Place plates in oven; turn off oven.
Melt butter in small saucepan over low heat; keep warm. Place egg yolks, lemon juice and salt in pitcher of KitchenAid Magnetic Drive Blender. Cover and blend on Manual medium-high speed until smooth and thickened. While blending on medium speed, add butter in very thin steady stream through ingredient adder on top. Blend until thickened.
Fill large frying pan with 5cm of water; add vinegar and bring to a simmer over medium heat. Break 4 eggs into separate small bowls or ramekins. Hold close to surface of water; slip eggs into water. Cook about 3 minutes or until whites are completely set and yolks begin to thicken but are not hard. Remove eggs with slotted spoon; drain over paper towel. Place eggs on prepared muffins. Repeat with remaining eggs.
Top each serving with hollandaise sauce and sprinkle with fresh dill; serve immediately.