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Creamy Smoked Salmon Eggs Benedict Recipe with Easy Dill Hollandaise Sauce

creamy smoked salmon eggs benedict - featured image
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A comforting and elegant brunch recipe featuring perfectly poached eggs, silky smoked salmon, and a creamy dill hollandaise sauce that’s approachable and delicious.

Ingredients

Scale
  • English muffins, split and toasted
  • 4 ounces smoked salmon slices
  • 4 large eggs, fresh and at room temperature
  • 1 tablespoon white vinegar
  • 1 cup (225 grams) unsalted butter, melted and kept warm
  • 3 large egg yolks, room temperature
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh dill, finely chopped
  • Salt, to taste
  • Pinch of ground white or black pepper
  • 1 tablespoon water (optional, to adjust sauce consistency)

Instructions

  1. Toast the English muffins until golden brown and keep warm.
  2. Fill a medium saucepan with 3-4 inches of water, add 1 tablespoon white vinegar, and bring to a gentle simmer over medium heat.
  3. Crack one egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide the egg into the center. Poach for 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on a paper towel. Repeat with remaining eggs.
  4. Melt 1 cup unsalted butter over low heat in a small saucepan and keep warm but not hot.
  5. In a heatproof bowl over simmering water (double boiler), whisk together 3 egg yolks and 2 tablespoons fresh lemon juice until slightly thickened (about 2-3 minutes). Slowly drizzle in the warm melted butter while whisking constantly to emulsify.
  6. Stir in 2 tablespoons chopped fresh dill, salt, and a pinch of white or black pepper. If the sauce is too thick, whisk in 1 tablespoon warm water to adjust consistency.
  7. Assemble the eggs benedict by layering smoked salmon slices and a poached egg on each toasted muffin half. Spoon generous amounts of dill hollandaise over the top.
  8. Serve immediately, garnished with extra fresh dill or a sprinkle of black pepper if desired.

Notes

Keep hollandaise warm over barely simmering water and stir occasionally to maintain smoothness. Use fresh eggs for best poaching results. Vinegar helps eggs hold shape. If hollandaise breaks, whisk in a teaspoon of warm water to bring it back together. Can substitute English muffins with gluten-free bread or sourdough. Dairy-free butter can be used for a dairy-free version.

Nutrition

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

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