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Creamy Smoked Salmon Eggs Benedict with Dill Hollandaise

creamy smoked salmon eggs benedict - featured image
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A quick and easy brunch recipe featuring poached eggs and smoked salmon on toasted English muffins, topped with a tangy dill hollandaise sauce. Perfect for a special breakfast or lazy weekend indulgence.

Ingredients

Scale
  • 2 English muffins, split and toasted
  • 4 large eggs, fresh and room temperature
  • 6 oz thinly sliced smoked salmon (wild-caught preferred)
  • 6 tablespoons (85g) unsalted butter, melted
  • 3 large egg yolks
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons finely chopped fresh dill
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • Water for poaching eggs
  • Splash of vinegar for poaching water (about 1 teaspoon)

Instructions

  1. Prep the Hollandaise Sauce (about 10 minutes): In a small heatproof bowl, whisk together 3 large egg yolks, 1 tablespoon white wine vinegar, and a pinch of salt. Place the bowl over a pot of gently simmering water (double boiler style). Slowly drizzle in 6 tablespoons melted unsalted butter while whisking constantly until the sauce thickens to a smooth, creamy consistency. Remove from heat and stir in 1 tablespoon fresh lemon juice and 2 tablespoons finely chopped fresh dill. Keep warm but don’t…
  2. Poach the Eggs (about 5 minutes): Fill a medium saucepan with about 3 inches of water and bring to a gentle simmer. Add a splash of vinegar to help the egg whites set. Crack each egg into a small bowl, then gently slide into the water one at a time. Poach for 3-4 minutes until whites are set but yolks remain runny. Use a slotted spoon to lift each egg and gently blot excess water on a paper towel. Trim any wispy egg whites with kitchen scissors for a neater presentation if desired.
  3. Toast the English Muffins (about 3 minutes): While eggs poach, split and toast 2 English muffins until golden and crisp. Optionally, brush muffins lightly with melted butter before toasting for extra flavor.
  4. Assemble the Benedict (about 5 minutes): Place toasted muffin halves on plates. Layer each with a generous portion of smoked salmon slices. Gently top with a poached egg, then spoon over warm dill hollandaise sauce. Add a small sprinkle of freshly cracked black pepper and a few dill sprigs for garnish.

Notes

Use fresh eggs for best poaching results. Keep hollandaise sauce warm but not hot to prevent breaking. Swirling water before adding eggs helps keep whites wrapped around yolks. For gluten-free, substitute English muffins with gluten-free bread. For dairy-free hollandaise, replace butter with mild oil like avocado oil. Adding smoked paprika or chives can enhance flavor and presentation.

Nutrition

Keywords: eggs benedict, smoked salmon, hollandaise sauce, brunch recipe, poached eggs, dill hollandaise, easy brunch, smoked salmon eggs benedict

Find it online: https://flurpchef.com/creamy-smoked-salmon-eggs-benedict-with-dill-hollandaise-recipe-easy-and-perfect-for-brunch/