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Creamy Smoked Salmon Benedict Recipe with Easy Dill Hollandaise Sauce

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A rich and flavorful twist on classic eggs benedict featuring smoky salmon and a creamy dill-infused hollandaise sauce. Perfect for brunch, this recipe combines simple ingredients for a quick and elegant meal.

Ingredients

Scale
  • 4 large eggs (room temperature for best poaching results)
  • 2 English muffins, split and toasted
  • 6 oz smoked salmon, thinly sliced
  • Fresh dill sprigs (for garnish and flavor)
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/2 cup (115g) unsalted butter, melted and hot
  • 1 tablespoon fresh dill, finely chopped
  • Pinch of salt
  • Pinch of white pepper
  • 1 tablespoon white vinegar (for poaching eggs)

Instructions

  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).
  2. Slowly Add Butter: Gradually drizzle the hot melted butter (about 1/2 cup or 115g) into the egg yolk mixture while whisking constantly until the sauce thickens and becomes 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: 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 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 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.
  8. Serve Immediately: Enjoy fresh while eggs are warm and hollandaise is silky smooth.

Notes

Keep the heat low when making hollandaise to avoid scrambling eggs. Add melted butter slowly while whisking. Use fresh eggs for best poaching results. Rewarm hollandaise gently if it thickens too much. Vinegar in poaching water helps egg whites set quickly without affecting flavor.

Nutrition

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

Find it online: https://zoeplate.com/creamy-smoked-salmon-benedict-recipe-with-easy-dill-hollandaise-sauce/