Ingredients

• 4 units Fresh eggs
• 1 tablespoon White vinegar
• 4 units Slices of rågbröd (rye bread)
• 150 grams Gravlax (dill-cured salmon)
• few sprigs Fresh dill (for garnish)
• 3 units Egg yolks
• 150 grams Unsalted butter
• 1 tablespoon Fresh lemon juice
• 2 tablespoons Finely chopped fresh dill
• 1 tablespoon Cold water
• to taste Salt
• to taste White pepper

Instructions

1. 1

   Prepare the dill-lemon hollandaise sauce: Melt the butter over low heat. In a heatproof bowl, whisk the egg yolks with lemon juice, cold water, salt, and pepper.

2. 2

   Place the bowl over a saucepan of simmering water (bain-marie), ensuring the bottom of the bowl does not touch the water. Whisk constantly until the mixture slightly thickens.

3. 3

   Remove from the bain-marie and slowly drizzle in the melted butter, whisking vigorously until a thick, creamy sauce forms. Stir in the chopped dill. Keep warm.

4. 4

   Prepare the poached eggs: Fill a saucepan with water and add white vinegar. Bring to a gentle simmer. Carefully crack each egg into an individual ramekin.

5. 5

   Create a swirl in the simmering water and gently slide the eggs in one by one. Poach for 3 to 4 minutes for a runny yolk. Remove eggs with a slotted spoon and drain on paper towels.

6. 6

   Assemble the Benedicts: Lightly toast the slices of rågbröd. Place a slice of rågbröd on each plate.

7. 7

   Arrange the gravlax on the toasted bread, then gently place a poached egg on top of the gravlax.

8. 8

   Generously drizzle each egg with the dill-lemon hollandaise sauce. Garnish with a few fresh dill sprigs and serve immediately.