| Hollandaise Sauce: |
 2 sticks unsalted butter, room temperature |
| 1 bunch fresh dill |
| 3 large egg yolks |
| 2 Tbsp water |
| Kosher salt and ground pepper |
| 1 tsp Worcestershire sauce |
| 1 tsp Tabasco sauce |
| Fresh lemon juice |
| Other ingredients |
| 1/4 cup white vinegar |
| 12 large eggs |
| 6 large croissants, cut in half and lightly toasted |
| 1/2 lb sliced smoked salmon |
Hollandaise directions: In a small saucepan, melt the butter over low heat. Set aside. Reserve 6 dill sprigs for garnish and finely chop remainder. Set aside. Put the egg yolks and 2 tablespoons water a large heatproof bowl. Fill a pan (large enough to accommodate the bowl) with water to the halfway point. Bring to a gentle simmer over medium/low heat. Rest the bowl of egg yolks in the top of the pan about two inches above the water. Season lightly with salt and pepper. With a flexible, medium whisk, stir the yolks constantly until the mixture starts to thicken (about 5 minutes). Do not overheat and scramble the eggs. Once the yolks are between lightly thickened and soft, remove the bowl from the pan and put it on the countertop, resting the base on a wet towel formed into a ring to secure in place. Whisk small ladles of the warm butter into the thickened yolk mixture, making sure that each addition is completely incorporated before adding more. Once all the butter in incorporated, add the Worcestershire and Tabasco sauces, a few drops of lemon juice and the chopped dill. Season with salt and pepper and keep warm either on or near the stove while poaching the eggs.
To poach the eggs: Fill a large, shallow pan with water to a depth of 2 inches. Bring to a simmer and add the vinegar. Working with 6 eggs, crack the eggs one at a time and gently slide them into the water. Do not allow the water to boil. Once the whites have set and the yolks are glazed but still soft (about 4 minutes) use a slotted spoon to remove each egg to a large plate (repeat with all 6 eggs). Remove the pan from the heat. If the eggs cool before serving re-warm in hot water or in the oven @ 250° F (5 minutes).
Plating: Gently blot the eggs with paper towel to remove excess water. Place 1 split croissant, cut-side up. Cover generously with smoked salmon. Place warm poached egg on croissant and generously cover with hollandaise. Garnish each egg with a sprig of dill. Repeat and enjoy.
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