Print

Perfect Smoked Salmon Benedict Recipe with Creamy Dill Hollandaise Sauce

smoked salmon benedict - featured image
Print Recipe

A fancy yet approachable smoked salmon eggs Benedict featuring a creamy dill-infused hollandaise sauce, perfect for brunch or a light dinner.

Ingredients

Scale
  • 4 large eggs, preferably free-range, room temperature
  • 2 English muffins, split and toasted (whole wheat preferred)
  • 6 oz smoked salmon, thinly sliced
  • Fresh dill sprigs, for garnish
  • 1 tablespoon white vinegar
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/2 cup unsalted butter (1 stick), melted and warm
  • 1 teaspoon fresh dill, finely chopped
  • Salt and white pepper to taste
  • A pinch of cayenne pepper (optional)

Instructions

  1. Toast the English muffins until golden and crisp. Set aside on warm plates.
  2. Fill a large shallow pan with about 3 inches of water. Add 1 tablespoon of white vinegar and bring to a gentle simmer over medium heat (about 180°F). Crack each egg into a small bowl, then gently slide them into the water one by one. Poach for 3-4 minutes until whites are set but yolks remain runny. Use a slotted spoon to remove eggs and drain on a paper towel.
  3. Prepare the hollandaise sauce: In a heatproof bowl or double boiler, whisk together 3 egg yolks and 1 tablespoon lemon juice until the mixture lightens and thickens slightly (about 2 minutes). Slowly drizzle in 1/2 cup melted unsalted butter while whisking constantly until the sauce thickens and becomes smooth. Remove from heat and stir in 1 teaspoon freshly chopped dill, salt, white pepper, and a pinch of cayenne pepper if using. If the sauce is too thick, whisk in a teaspoon or two of warm wat…
  4. Assemble the Benedict: Place toasted English muffin halves on plates. Layer with smoked salmon slices, then carefully top each with a poached egg. Spoon the creamy dill hollandaise generously over the top.
  5. Garnish with fresh dill sprigs and a crack of black pepper. Serve immediately.

Notes

Use fresh eggs for best poaching results. Add vinegar to poaching water to help egg whites coagulate. Whisk butter slowly into egg yolks to avoid curdling hollandaise. If hollandaise breaks, whisk in cold water off heat to restore. Toast muffins last to keep crisp. For gluten-free, substitute English muffins with gluten-free bread or crispbread. For dairy-free, use plant-based butter substitute but texture may vary.

Nutrition

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

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