Poached egg with hollandaise sauce and smoked salmon

Start with the sauce. Beat the egg yolks with a pinch of salt for about 1 minute with a mixer.

Heat the lemon juice with the vinegar in a saucepan. Heat the butter in a different pan.

Pour the warm vinegar mixture into a small stream with the egg yolks. Pour the melted butter in a thin stream with the sauce and continue to beat until a nice, bound sauce is formed.

Take the pan from the heat source and season with salt and pepper. Stir in the dill and cover the sauce in a warm place.

Then poach the eggs. Bring a large pot of water to the boil. Prepare 2 cups, tear off 2 pieces of foil and place them over the cups.

Push the foil down slightly so that a dimple is created. Break 1 egg into each well, tighten the foil well and place the packets carefully in the boiling water.

Remove the packets after 3-4 minutes. Repeat with the remaining 2 eggs.

Carefully remove the foil from the poached eggs and place them on the buns. Spoon some hollandaise sauce over it, place the smoked salmon and avocado and sprinkle with chili pepper to taste. Serve immediately.