Smoked Salmon Dill Eggs Benedict
Smoked Salmon Dill Eggs Benedict
Smoked Salmon Dill Eggs Benedict is an elegant and flavorful spin on the traditional. Silky smoked salmon replaces the usual ham, offering a rich, briny depth that pairs beautifully with poached eggs and toasted English muffins. A delicate dill hollandaise brings brightness and herbaceous flavor, tying the dish together with finesse. It’s a perfect option for seafood lovers, special brunches, or when you want something a little more refined and coastal on your morning plate. Add capers or red onion for even more flair.
Ingredients
Equipment
Method
- Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined. Set aside.
- Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar and a pinch of salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate.
- Generously spread each English muffin half with dill butter. Top with a layer of smoked salmon, then 1 poached egg. Season with cayenne pepper, salt, and black pepper to taste. Garnish with a dill sprig and serve.
Nutrition
Notes
A luxurious seafood twist on the brunch classic, smoked salmon and dill-infused hollandaise elevate this Eggs Benedict to gourmet status.
