Smoked Salmon Eggs Benedict
85% authentic · American
A luxurious twist on the classic, replacing Canadian bacon with delicate smoked salmon and often featuring dill in the hollandaise.
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Ingredients
- English muffins4
- Smoked salmon6 oz
- Large eggs8
- Butter1 cup
- Egg yolks4
- Lemon juice2 tablespoons
- Water1 tablespoon
- Fresh dill2 tablespoons, chopped
- Saltto taste
- Black pepperto taste
Steps
- 1
Toast the English muffin halves.
- 2
Prepare the hollandaise sauce: Melt butter. In a double boiler or heatproof bowl over simmering water, whisk egg yolks with lemon juice and 1 tablespoon of water until pale and slightly thickened. Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and emulsified. Stir in chopped fresh dill. Season with salt and pepper.
- 3
Poach the eggs: Bring a pot of water to a gentle simmer. Crack eggs into individual ramekins and gently slide them into the simmering water. Poach for 3-4 minutes until the whites are set and yolks are runny. Remove with a slotted spoon.
- 4
Assemble the Benedicts: Place a toasted English muffin half on each plate. Top with a generous portion of smoked salmon, then a poached egg. Spoon the dill hollandaise sauce over the egg. Garnish with fresh dill sprigs and black pepper.
