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Flavorful Smoked Salmon Eggs Benedict Recipe with Easy Dill Hollandaise Sauce

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A sophisticated yet approachable smoked salmon eggs benedict featuring a bright and fresh dill-infused hollandaise sauce. Perfect for lazy weekend brunches or special occasions, ready in under 30 minutes.

Ingredients

Scale
  • 4 large eggs (room temperature preferred for poaching)
  • 2 English muffins, split and toasted
  • 6 to 8 ounces smoked salmon, thinly sliced
  • Fresh dill sprigs for garnish
  • 1 tablespoon white vinegar (for poaching eggs)
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/2 cup unsalted butter (1 stick), melted and warm
  • 2 tablespoons finely chopped fresh dill
  • Pinch of cayenne pepper (optional)
  • Salt to taste

Instructions

  1. Prepare the Hollandaise Sauce: In a heatproof bowl, whisk together the 3 egg yolks and lemon juice until the mixture thickens and doubles in volume. Place the bowl over a saucepan of gently simmering water (make sure the bowl doesn’t touch the water). Slowly drizzle in the warm melted butter while continuously whisking to emulsify. Stir in the chopped fresh dill, a pinch of cayenne pepper if using, and salt to taste. Keep warm but not hot.
  2. Toast the English Muffins: Split and toast the English muffins until golden brown and slightly crisp. Set aside on warm plates.
  3. Poach the Eggs: Fill a medium saucepan with 3-4 inches of water, add 1 tablespoon white vinegar, and bring to a gentle simmer (not a rolling boil). Crack each egg into a small bowl, then gently slide into the water. Poach until whites are set but yolks remain runny, about 3 minutes. Remove with a slotted spoon and drain on paper towels.
  4. Assemble the Eggs Benedict: On each toasted muffin half, layer smoked salmon slices generously. Top with a poached egg, then spoon over a generous amount of the fresh dill hollandaise sauce. Garnish with a sprig of dill.
  5. Serve Immediately: Enjoy fresh while the hollandaise is warm and the eggs are perfectly runny. Pair with lightly dressed greens or a crisp glass of sparkling water.

Notes

Keep heat low and steady when making hollandaise to avoid scrambling the yolks. Whisk in warm water if sauce thickens too much. Use fresh eggs for best poaching results. Toast English muffins just before assembling to keep crisp. Hollandaise can be made ahead and kept warm over simmering water. Store leftovers separately and consume hollandaise within 24 hours. Poached eggs do not reheat well.

Nutrition

Keywords: smoked salmon, eggs benedict, dill hollandaise, brunch recipe, easy hollandaise, poached eggs, breakfast, quick brunch, seafood brunch

Find it online: https://tinastirs.com/flavorful-smoked-salmon-eggs-benedict-recipe-with-easy-dill-hollandaise-sauce/