Start by making your hollandaise sauce. Combine the egg yolks and lemon juice, then whisk them together over a double boiler until the egg yolks start to form 'ribbons'.

Slowly whisk in the hot clarified butter (not over the double boiler) until the hollandaise has thickened and is smooth. If you see the hollandaise start to look greasy, as if the oil may be splitting out, add a splash of warm water and vigorously whisk. Set the hollondaise aside in a warm spot.

Mix the chopped dill, salt, and pepper with the cream cheese in a small bowl using a spoon.

Next, heat a large pot of water on the stove on high.

Once the water is hot, turn the heat down to a simmer. You should see small air bubbles coming up from the bottom of the pot. Add a small splash of vinegar to the water to help keep the eggs from spreading in the water.

Crack the eggs into the simmering pot one at a time. Poach your eggs for 3-5 minutes. Remove the poached eggs from the water with a slotted spoon, and place on top of the prepared English muffins.

As the water heats, cut the english muffins in half and toast them in a toaster oven or toaster. Spread the dill cream cheese on the toasted english muffins, and then top with slices of the smoked salmon.