Herbed cream cheese eggs benedict

4 tablespoons cream cheese, softened
1 teaspoon chopped fresh dill
1 teaspoon butter
4 eggs
2 English muffins, halved
Salt and freshly ground black pepper

1. In a small bowl, combine cream cheese and herbs. Set aside.

2. Add a dab of butter to each cup of a 4-egg poacher. Poach eggs over boiling water until cooked through, about 5 minutes (until the yolks are firm).

3. Meanwhile, toast English muffins halves. Spread each half with a generous amount of the herbed cream cheese. Top each with a poached egg. Season with salt and ground pepper.