Creamy Smoked Salmon Eggs Benedict with Dill
A quick and easy brunch recipe featuring poached eggs, smoked salmon, and a creamy dill-infused hollandaise sauce served on toasted English muffins or rustic sourdough bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Brunch
- Cuisine: American
Ingredients
Scale
- 4 large eggs (room temperature for best poaching results)
- 2 English muffins, split and toasted (or rustic sourdough bread as an alternative)
- 4 ounces smoked salmon, thinly sliced
- 2 tablespoons fresh dill, chopped (for garnish and mixing into sauce)
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 cup unsalted butter (1 stick), melted and warm
- 2 tablespoons heavy cream
- Pinch of salt
- Pinch of cayenne pepper
- Optional: capers for a briny pop
- Optional: chives for additional fresh onion flavor
Instructions
- Prepare the Hollandaise Sauce: Melt 1/2 cup unsalted butter in a small saucepan until warm but not browned. In a heatproof bowl, whisk together 3 egg yolks and 1 tablespoon lemon juice until thick and pale (about 2-3 minutes). Place the bowl over a saucepan of simmering water, ensuring the bottom does not touch the water. Slowly drizzle the warm melted butter into the yolks while whisking constantly to create a smooth, emulsified sauce. Stir in 2 tablespoons heavy cream, then season with salt an…
- Poach the Eggs: Fill a medium saucepan with 3-4 inches of water, add 1 tablespoon vinegar (optional), and bring to a gentle simmer. Crack each egg into a small ramekin or cup. Swirl the water gently to create a vortex, then slide one egg in at a time. Poach for 3-4 minutes for runny yolks or 5 minutes for firmer yolks. Remove eggs with a slotted spoon and drain on paper towels.
- Toast the Base: While eggs are poaching, toast the English muffins or sliced bread until golden and crisp.
- Assemble the Eggs Benedict: Place toasted muffins or bread on plates. Layer with smoked salmon slices, then top with a poached egg. Spoon the creamy hollandaise sauce generously over the top and sprinkle with chopped fresh dill. Add capers or chives if desired.
- Serve Immediately: Enjoy right away for the best creamy, silky experience. If needed, keep assembled plates in a warm oven (about 200°F / 90°C) for no longer than 10 minutes.
Notes
Use fresh eggs for best poaching results. Add vinegar to poaching water to help egg whites coagulate. Slowly drizzle melted butter into egg yolks to avoid sauce breaking. Keep hollandaise warm but not hot. Toast bread to prevent sogginess. For dairy-free, substitute butter with plant-based alternative and heavy cream with coconut cream. For gluten-free, use gluten-free bread or grilled portobello mushrooms.
Nutrition
- Serving Size: 1 serving (1 English
- Calories: 375
- Sugar: 2
- Sodium: 700
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 15
- Fiber: 1
- Protein: 18
Keywords: eggs benedict, smoked salmon, hollandaise sauce, brunch recipe, creamy eggs benedict, dill, easy brunch, poached eggs