Toast the English muffins: Toast the split English muffins. Set aside.

Make the Hollandaise sauce: Melt the butter over low heat in a small saucepan without letting it boil. Remove from heat. Whisk in the egg yolks and fresh lemon juice. Return to low heat, whisking continuously until thickened. Remove from heat, stir in fresh dill, and season with salt and black pepper to taste. Set aside.

Poach the eggs: Bring a medium saucepan of water to a gentle simmer over medium heat. Add white vinegar. Crack each egg into a small bowl and gently slide them one at a time into the simmering water. Poach for 3–4 minutes for runny yolks.

Remove the eggs with a slotted spoon and set them on a paper towel to drain.

Assemble the eggs benedict: Place a toasted muffin half on each plate. Top each half with 1 slice of smoked salmon, then a poached egg.

Spoon the dill hollandaise sauce generously over each poached egg.

Pour the orange juice into glasses.

Serve the smoked salmon eggs benedict with dill hollandaise, fruit, and orange juice.