Eggs benedict is the quintessential brunch dish, and one of my favorites. But with the heat of summer in the South, I prefer to use smoked salmon to lighten it up. I cure my salmon with dill before it goes into the smoker, perfuming the fish to marry perfectly with the dill in the pesto. (NOTE: You can also purchase great quality smoked salmon at most specialty food stores).

While pesto classically calls for pine nuts, I love the creamy texture that the peanuts lend to this sauce. And with my homemade hot sauce infused into the hollandaise, it adds the kick I need to wake up in the morning. Serve this at Sunday brunch with a light garden salad, and impress your friends with this elegant taste of Georgia.