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–+ servings

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.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings: 2
Course: Breakfast, brunch
Cuisine: American, French-Inspired
Calories: 528
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ¼ cup butter softened
  • 2 tablespoons fresh dill
  • 1 teaspoon lemon zest
  • 1 pinch cayenne pepper
  • salt and ground black pepper to taste
  • 1 teaspoon white vinegar
  • 1 pinch salt
  • 4 eggs
  • 2 English muffins split and toasted
  • 4 ounces sliced smoked salmon
  • 1 pinch cayenne pepper
  • salt and ground black pepper to taste
  • 4 small fresh dill sprigs

Equipment

  • Mixing bowls
  • Whisk
  • Spoon (for assembling)
  • Toaster or skillet (for English muffins)
  • Small saucepan (for hollandaise)
  • Saucepan (for poaching eggs)
  • Slotted spoon

Method
 

  1. Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined. Set aside.
  2. 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.
  3. 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

Calories: 528kcalCarbohydrates: 27gProtein: 26gFat: 35gSaturated Fat: 18gCholesterol: 400mgSodium: 1298mgPotassium: 260mgSugar: 1gVitamin C: 5mgCalcium: 171mgIron: 3mg

Notes

A luxurious seafood twist on the brunch classic, smoked salmon and dill-infused hollandaise elevate this Eggs Benedict to gourmet status.

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