Eggs Benedict

Prepare the ingredients per the instructions above.

For the hollandaise sauce: In a heatproof bowl, whisk together the egg yolks and lemon juice until smooth.

Place the bowl over a pot of simmering water (double boiler method), ensuring the bottom of the bowl doesn't touch the water.

Gradually whisk in the melted butter, a little at a time, until the sauce thickens. Be sure to whisk continuously to prevent the eggs from scrambling.

Once the hollandaise sauce has thickened to your desired consistency, remove it from the heat. Season with salt and cayenne pepper. Set aside while preparing the rest of the dish.

Toast the English muffins and arrange them on plates. Layer the smoked salmon slices evenly on top of the toasted English muffins.

Portion the papaya, pineapple, and dragon fruit.

To prepare the side salad, place the mixed salad greens in a bowl and drizzle with lemon juice and olive oil. Season with salt and pepper to taste. Toss gently to combine.

Prepare the poached eggs by first filling a large pot with water and bring it to a simmer over medium heat. Add a splash of vinegar to help the egg whites coagulate. Crack one egg into a small bowl or cup, then gently slide it into the simmering water. Repeat with the remaining eggs. Poach the eggs for 3-4 minutes, or until the whites are set but the yolks are still runny.

Once the eggs are poached, use a slotted spoon to carefully remove them from the water and place them on top of the smoked salmon on each English muffin.

Spoon hollandaise sauce generously over each poached egg. Garnish with dill and capers.

Pour the orange juice into glasses.

Serve the smoked salmon eggs benedict immediately with the tropical fruit, side salad, and orange juice.