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Smoked Salmon Dill Eggs Benedict

4

20 min

Smoked Salmon Dill Eggs Benedict

Smoked Salmon Dill Eggs Benedict Photo 1

Category

Egg appetizer

Time

20 min

Serving

2 persons

Calories

528

Rating

4.00★ (51)

Cuisine

Author: Victoria Buriak
Despite the absence of the traditional hollandaise sauce, this smoked salmon eggs benedict is really, really good.

Ingredients

  • butter: 0.25 cup (softened)
  • dill: 2 Tbsp (fresh)
  • lemon zest: 1 tsp
  • pinch cayenne pepper: 1 piece
  • salt and ground black pepper: (to taste)
  • white vinegar: 1 tsp
  • pinch salt: 1 piece
  • eggs: 4 piece
  • English muffins, split and: 2 piece (toasted)
  • ounces sliced smoked salmon: 4 piece
  • pinch cayenne pepper: 1 piece
  • salt and ground black pepper: (to taste)
  • dill sprigs: 4 piece (fresh)

Metric Conversion

Stages of cooking

Smoked Salmon Dill Eggs Benedict Photo 21
Smoked Salmon Dill Eggs Benedict Photo 32
Smoked Salmon Dill Eggs Benedict Photo 4 3
  1. Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined. Set aside.
    Smoked Salmon Dill Eggs Benedict Photo 2
  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.
    Smoked Salmon Dill Eggs Benedict Photo 3
  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.
    Smoked Salmon Dill Eggs Benedict Photo 4

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