Creamy Smoked Salmon Benedict Recipe with Easy Dill Hollandaise Sauce

Let me tell you, the scent of smoky salmon mingling with the rich, velvety hollandaise is enough to make anyone’s mouth water. The first time I whipped up this Creamy Smoked Salmon Benedict with Dill Hollandaise, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. This recipe isn’t just your run-of-the-mill eggs benedict; it’s a perfect blend of smoky, creamy, and tangy flavors that dance on your tongue with every bite.

Years ago, when I was knee-high to a grasshopper, brunch was more about pancakes and syrup. But discovering this recipe on a rainy weekend changed the way I feel about morning meals forever. I stumbled upon it while trying to recreate a fancy café dish without the fuss, and honestly, I wish I’d found it years ago. My family couldn’t stop sneaking these off the plate while they cooled (and I can’t really blame them). Whether for a lazy Sunday morning, a special occasion, or just to brighten up your Pinterest cookie board with something savory, this Creamy Smoked Salmon Benedict with Dill Hollandaise is dangerously easy and pure, nostalgic comfort on a plate.

After testing the recipe multiple times—in the name of research, of course—it quickly became a staple for family gatherings and gifting brunch guests with something memorable. If you’re ready for a dish that feels like a warm hug and delivers serious flavor, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Honestly, this Creamy Smoked Salmon Benedict with Dill Hollandaise isn’t just delicious—it’s a dish that brings people together. Here’s why it stands out:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weekends or impressing guests without stress.
• Simple Ingredients: No fancy grocery trips needed; you likely have most of these in your kitchen already.
• Perfect for Brunch: Whether it’s a holiday morning or a casual weekend, it brightens the table beautifully.
• Crowd-Pleaser: Kids and adults alike rave about the creamy texture and smoky flavor combo.
• Unbelievably Delicious: The dill-infused hollandaise adds a fresh twist, making the classic benedict feel new and exciting.

What makes this recipe different from the rest? It’s the perfectly balanced dill hollandaise sauce that pairs with the smoky richness of the salmon. Instead of just plain hollandaise, the dill adds a subtle herbaceous brightness that makes you close your eyes after the first bite. Plus, the poached eggs are cooked just right—runny yolks that meld into the creamy sauce, creating that melt-in-your-mouth goodness. It’s comfort food reimagined—lighter, faster, but with the same soul-soothing satisfaction. This recipe is my go-to for turning a simple meal into something memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or easy to find at your local market.

• For the Eggs Benedict Base:
• 4 large eggs (room temperature for best poaching results)
• 2 English muffins, split and toasted (I prefer Thomas’ brand for consistent texture)
• 6 oz smoked salmon, thinly sliced (look for wild-caught for best flavor)
• Fresh dill sprigs (for garnish and flavor)
• For the Dill Hollandaise Sauce:
• 3 large egg yolks
• 1 tablespoon fresh lemon juice (adds brightness)
• 1/2 cup (115g) unsalted butter, melted and hot (clarified butter works great here)
• 1 tablespoon fresh dill, finely chopped (feel free to adjust to taste)
• Pinch of salt and white pepper (white pepper keeps the sauce looking smooth)
• Additional:
• 1 tablespoon white vinegar (for poaching eggs)

If you need substitutions, almond milk can replace butter for a dairy-free twist (though the texture changes), and gluten-free English muffins work perfectly for those avoiding gluten. For the salmon, smoked trout or even cooked shrimp can be fun swaps if you want to mix things up.

Equipment Needed

• Medium saucepan (for poaching eggs and melting butter)
• Heatproof bowl or double boiler (for whisking hollandaise without scrambling eggs)
• Whisk (a sturdy one, because you’ll be doing some elbow work)
• Slotted spoon (essential for lifting poached eggs gently)
• Toaster or oven (for toasting English muffins)
• Sharp knife and cutting board (for slicing smoked salmon and dill)
• Small mixing bowl (for prepping ingredients)

If you don’t have a double boiler, no worries! A metal or glass bowl set over a pot of simmering water works just as well. For budget-friendly options, a small whisk and a sturdy spoon can do wonders too. I’ve used everything from fancy whisks to simple forks in a pinch—the key is to keep whisking steadily without overheating the eggs in the hollandaise.

Preparation Method

1. Prepare the Dill Hollandaise: In a heatproof bowl or double boiler, whisk together 3 egg yolks and 1 tablespoon fresh lemon juice until the mixture thickens slightly and becomes pale (about 2-3 minutes). This step is your base, so patience is key.
2. Slowly Add Butter: Gradually drizzle the hot melted butter (about 1/2 cup or 115g) into the egg yolk mixture while whisking constantly. The sauce should thicken and become creamy. If it gets too thick or starts to separate, add a teaspoon of warm water and whisk vigorously.
3. Season and Add Dill: Stir in 1 tablespoon finely chopped fresh dill, a pinch of salt, and white pepper. Keep warm by covering the bowl and setting it aside.
4. Toast English Muffins: While the sauce is resting, split and toast the English muffins until golden and crispy. Set aside on a warm plate.
5. Poach the Eggs: Fill a medium saucepan with about 3 inches (7.5 cm) of water. Bring to a gentle simmer, then add 1 tablespoon white vinegar. Crack each egg into a small bowl, then gently slide into the water one at a time. Poach for about 3-4 minutes until whites are set but yolks remain runny. Use a slotted spoon to remove and drain on a paper towel.
6. Assemble the Benedict: Place toasted English muffin halves on plates. Layer on the smoked salmon slices (about 1.5 oz or 45g per muffin half). Gently place a poached egg on top of each salmon bed.
7. Finish with Dill Hollandaise: Spoon the creamy dill hollandaise generously over the eggs. Garnish with fresh dill sprigs for a pop of color and flavor.
8. Serve Immediately: This dish is best enjoyed fresh, while the eggs are warm and the hollandaise is silky smooth.

Pro tip: If your hollandaise starts to cool and thicken too much, gently rewarm it over low heat while whisking. And when poaching eggs, the vinegar helps the whites firm up quickly, but don’t worry—it won’t flavor the eggs noticeably.

Cooking Tips & Techniques

Making hollandaise can seem intimidating, but trust me, it’s worth the little effort. The key is to keep the temperature low and whisk constantly to avoid scrambling the eggs. I’ve had my fair share of scrambled hollandaise disasters (once during a brunch party!), so now I always keep a bowl of warm water nearby to rescue the sauce if it gets too thick.

For perfectly poached eggs, fresh eggs are your friend. Older eggs tend to spread out more in the water. Also, cracking each egg into a small bowl before adding it to the simmering water helps prevent yolk breakage.

Timing is everything here. Toast the muffins just before assembling so they stay crispy. And keep the hollandaise warm but not hot—too much heat and it’ll separate. If you’re juggling multiple things, prepare the hollandaise first and cover it; it holds nicely for about 15 minutes.

Lastly, don’t rush the butter addition in the hollandaise. Pour it slowly—a little too fast and the sauce could split. Whisk like your brunch depends on it (because it kinda does!).

Variations & Adaptations

• Vegetarian Version: Swap smoked salmon with sautéed spinach and grilled tomatoes for a fresh twist.
• Low-Carb Option: Replace English muffins with toasted portobello mushroom caps or cloud bread for a gluten-free, low-carb benedict.
• Spicy Kick: Add a pinch of cayenne or smoked paprika to the hollandaise for a subtle heat that pairs beautifully with the smoky salmon.
• Different Herbs: Try tarragon or chives instead of dill in the hollandaise to change the herbaceous profile without losing the sauce’s creaminess.
• Cooking Method Swap: If you’re not confident with poaching, soft-boiled eggs are a suitable alternative, sliced in half and placed on top.

One time, I tried this recipe with crème fraîche mixed into the hollandaise—gave it a tangy creaminess that was a hit at a brunch gathering. Don’t hesitate to personalize based on what you have or your taste preferences!

Serving & Storage Suggestions

This Creamy Smoked Salmon Benedict with Dill Hollandaise is best served immediately, warm and fresh. The rich sauce and runny eggs lose their magic if they cool too much. Serve it with a side of arugula salad or crispy roasted potatoes to round out the meal.

If you have leftovers (though that’s rare!), cover and refrigerate the sauce separately for up to 2 days. The salmon and muffin can be stored in an airtight container for about 1 day. To reheat, gently warm the hollandaise in a double boiler while toasting the muffin and salmon lightly in a pan. Reheat eggs carefully—microwaving on low for a few seconds works if you watch closely.

Flavors in this dish actually deepen if you allow the hollandaise to sit for a little while, but the texture is best fresh. For parties, consider assembling all components and finishing with hollandaise just before serving to keep everything at its peak.

Nutritional Information & Benefits

This recipe provides a hearty dose of protein from the eggs and smoked salmon, along with healthy fats from the butter and omega-3s from the fish. One serving (half the recipe) contains approximately:

Nutrient	Amount
Calories	420 kcal
Protein	25 g
Fat	32 g
Carbohydrates	15 g

Smoked salmon is rich in omega-3 fatty acids, which support heart and brain health. Eggs are a great source of choline, important for memory and muscle function. The fresh dill adds antioxidants and a lovely herbal note without any added calories. For those watching carbs, swapping the English muffin for a low-carb option can reduce the carbohydrate content significantly.

If you have allergies, note that this recipe contains eggs, dairy, and fish. For dairy-free, try replacing butter with a plant-based alternative, but the texture may vary.

Conclusion

This Creamy Smoked Salmon Benedict with Dill Hollandaise is worth every minute you spend making it. It turns the simple act of brunch into a special occasion with smoky, creamy, and fresh flavors all working together. Customize it your way—more dill, less lemon, or a spicy twist—and make it your own. Personally, I love how it brings a little bit of luxury to my kitchen without the fuss, and it’s always a hit with family and friends.

Go ahead, give this recipe a try and let me know how it turns out! I’d love to hear your adaptations or any tips you discover along the way. Don’t forget to share this creamy delight with your brunch crew—you’ll be the star of the table for sure.

FAQs About Creamy Smoked Salmon Benedict with Dill Hollandaise

How do I prevent my hollandaise sauce from breaking?

Keep the heat low and add the melted butter slowly while whisking constantly. If it starts to separate, whisk in a teaspoon of warm water to bring it back together.

Can I prepare the dill hollandaise ahead of time?

You can make it up to 15 minutes before serving and keep it warm covered. For longer storage, refrigerate and gently reheat over low heat while whisking.

What’s the best way to poach eggs for this recipe?

Use fresh eggs, simmer water with a splash of vinegar, and crack eggs into a small bowl before sliding them gently into the water. Poach for 3-4 minutes for runny yolks.

Can I use regular salmon instead of smoked salmon?

Yes, but the smoky flavor is a key part of this dish. You can grill or pan-sear fresh salmon with a little smoked paprika to mimic the effect.

Is this recipe gluten-free?

Not as written because of the English muffins, but you can swap them for gluten-free muffins or other gluten-free bread options to make it suitable.

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