Instructions

• Preheat the oven to 150–200°F (or set to the "warming" setting). Preheat your waffle iron according to the manufacturer's directions; grease it only if your manufacturer's instructions recommend greasing.
• In a large bowl, whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, 1/2 tablespoon baking powder, 1/2 teaspoon table salt, and 3/4 teaspoon freshly ground black pepper.
• Separate the 1 large egg. Whisk the egg yolk into the dry ingredients along with 3/4 cup seltzer, 2 tablespoons milk, 1/4 cup melted unsalted butter, and 2 tablespoons chopped fresh dill. The batter will be lumpy.
• In a medium bowl, beat the reserved egg white until stiff but not dry peaks form. Gently fold the beaten egg white into the batter just until streaks disappear. Let the batter rest while the waffle iron finishes heating.
• Cook the waffles: following your waffle iron's instructions, cook the batter until the waffles are golden brown and crisp. Transfer cooked waffles in a single layer to a wire rack set over a baking sheet and place in the preheated oven to keep warm.
• Prepare to poach eggs: fill a large bowl with hot (not boiling) water, cover to keep warm, and set aside. In a 10–12 inch straight-sided pan, add about 2 inches of water and stir in 2 teaspoons white vinegar. Bring the water to a gentle simmer (not a full rolling boil).
• Crack each of the 4 jumbo eggs into a dry measuring cup, then gently slip each egg into the simmering water, leaving room between them. Allow each white to coagulate slightly before adding the next egg. Use a slotted spoon to gently move the eggs a few times so they do not stick to the bottom.
• Cook the poached eggs 3–4 minutes, or until they reach your desired doneness. Remove the eggs with a slotted spoon and transfer them to the bowl of hot water to keep warm until assembly.
• Warm the 1/2 cup Hollandaise Sauce gently if it is chilled so it is ready to serve.
• Assemble each serving: place one warm waffle on a plate, top with 2 slices smoked salmon, remove one poached egg from the hot water with a slotted spoon and drain briefly, place the egg on the salmon, and spoon a small ladleful of Hollandaise over the egg. Garnish with chopped fresh dill if desired and serve immediately.