Smoked Salmon Eggs Benedict

4 cheese muffins, split
1 large avocado, sliced
2 tbsp fresh dill
1 tbsp capers
85 g smoked salmon
2 tomatoes, for serving
Poached Eggs:--
4 large eggs
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
Salt
Hollandaise Sauce:--
4 large egg yolks
¼ tsp SIDS CRAZY LEMON
1 tbsp fresh lemon juice
SIDS SALT & PEPPER to taste
½ cup butter, melted

Prepare all the ingredients necessary first: unpackage the smoked salmon, slice avocado, chop fresh dill and prepare the garnishes.
Hollandaise Sauce: Fill a saucepan with a bit of water, low enough that mixing bowl will not touch the surface of the water. Bring the water to a low simmer. In the glass mixing bowl, whisk together the egg yolks, SIDS CRAZY LEMON, lemon juice, a pinch of SIDS SALT & PEPPER. Whisk vigorously until thick and pale. Place the bowl over simmering water. Whisking constantly, slowing begin pouring in the melted butter, a tablespoon at a time. This process will take a few minutes.
Continue cooking and whisking the sauce until it thickens to desired consistency. Remove the sauce from heat, cover with plastic wrap and keep warm.
Preheat a large frying pan and melt 1 tablespoon of butter. Once the butter is melted, add the muffins and toast on both sides. Alternatively, brush the muffins with melted butter, then place onto a baking tray and toast in the oven under the grill for a couple minutes.
Poach the Eggs Last: Bring a saucepan of water to low simmer and add SIDS LOW SUGAR RASPBERRY VINEGAR and season the water with salt. Break one egg at a time into a small ramekin. Swirl the simmering water in one direction, then drop the egg into the centre. If saucepan is large enough, cook multiple eggs at a time. Eggs will cook for 1½ to 3 minutes. Test the egg for doneness by lifting it out of the water with a slotted spoon – the egg white should be firm but egg yolk still soft. Set the done eggs onto a paper-towel lined plate to absorb any excess water.
To assemble the sandwich, first layer the English muffin with sliced avocado, top with smoked salmon, follow with poached egg and generous amount of Hollandaise. Garnish top with fresh dill and capers. If Hollandaise sauce has become too thick, thin the sauce with a tablespoon of hot water and whisk. Serve immediately!