Served atop savory dill waffles, Smoked Salmon Eggs Benedict combine some of the best flavors of brunch into a single bite!
Preheat and grease your waffle iron according to manufacturer's directions. Cook waffles until golden brown and crisp, adjusting settings to your unit's specifications.* Transfer waffles in a single layer to a wire rack-lined baking sheet and place in the pre-heated oven to keep warm.
Fill a 10-12 inch diameter, straight-sided pan with about 2 inches of water. Stir in vinegar. Bring to a full boil, then reduce heat until the water is just barely simmering.
Crack an egg into a dry measuring cup and gently lower the egg into the water. Repeat with remaining eggs, leaving room between them in the pan and allowing each white to coagulate slightly before adding the next egg. Use a slotted spoon to gently move eggs in the pan a few times so they don't stick to the bottom.
Cook for 3-4 minutes, until your desired doneness is reached. Transfer eggs to the bowl of hot water while you make the hollandaise (see "Essentials" link in ingredients).
If doubling for a crowd, the restaurant trick of par-poaching eggs works well. The night before, poach the eggs to about 30 seconds less than your desired doneness and transfer them to a bowl of ice water. Cover with plastic wrap and refrigerate. When ready to serve, return the eggs to a pan of barely simmering water for 30-60 seconds, until warmed to your preferences.
*Number of waffles will vary by model; I get 4-5, 4-inch square Belgian-style waffles per batch.