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Creamy Smoked Salmon Eggs Benedict with Dill Hollandaise Sauce

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A luxurious twist on classic eggs benedict featuring silky smoked salmon and a fresh dill-infused hollandaise sauce, perfect for an indulgent yet easy brunch.

Ingredients

  • English muffins, split and toasted
  • Smoked salmon slices (preferably wild-caught)
  • Large eggs, fresh and free-range (room temperature)
  • White vinegar (a splash)
  • Unsalted butter, melted (1/2 cup or 115g)
  • Egg yolks (3, fresh and room temperature)
  • Fresh dill, finely chopped (about 2 tablespoons)
  • Fresh lemon juice (1 tablespoon)
  • Salt to taste
  • White pepper to taste
  • Optional: a pinch of cayenne pepper

Instructions

  1. Prep the Hollandaise Sauce: In a heatproof bowl, whisk together 3 egg yolks and 1 tablespoon of lemon juice until light and slightly thickened. Place the bowl over a pot of gently simmering water, ensuring the bowl does not touch the water.
  2. Slowly drizzle in 1/2 cup (115g) melted unsalted butter while whisking constantly until the sauce thickens and becomes creamy. If it gets too hot or curdles, remove from heat and whisk vigorously to cool.
  3. Stir in 2 tablespoons of fresh chopped dill, salt to taste, and a pinch of white pepper. Keep warm but do not overheat.
  4. Poach the Eggs: Fill a medium saucepan with water and bring to a gentle simmer. Add 1 tablespoon white vinegar.
  5. Crack eggs one at a time into a small bowl, then gently slide into the simmering water. Poach for 3-4 minutes for runny yolks or longer if preferred.
  6. Use a slotted spoon to remove eggs, letting excess water drain. Place on a paper towel briefly.
  7. Toast the English Muffins until golden and crisp.
  8. Assemble the Eggs Benedict: Place toasted muffin halves on plates. Layer with smoked salmon slices, then gently top each with a poached egg.
  9. Generously spoon warm dill hollandaise sauce over the top. Garnish with a sprig of fresh dill if desired.

Notes

Use fresh dill for best flavor; dried dill will not provide the same fresh notes. Keep hollandaise sauce warm over a warm water bath but do not overheat to prevent splitting. Fresh eggs poach better. Swirling water while poaching helps whites wrap yolks. For dairy-free hollandaise, substitute butter with olive oil but expect different texture.

Nutrition

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

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