Smoked Salmon Dill Eggs Benedict

Smoked Salmon Dill Eggs Benedict

13
Chef John 19309

"Despite the absence of the traditional hollandaise sauce, this smoked salmon eggs benedict is really, really good."

Ingredients

20 m {{adjustedServings}} servings 528 cals
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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 35.3 g
  • 54%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 26.3 g
  • 53%
  • Cholesterol:
  • 400 mg
  • 133%
  • Sodium:
  • 1298 mg
  • 52%

Based on a 2,000 calorie diet

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Directions

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  1. Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined. Set aside.
  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.
  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.
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Reviews

13
  1. 20 Ratings

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I love the combination of smoked salmon and dill and for their part, they did not disappoint. If I were to compare this to other “non-traditional” Eggs Benedict, it’s terrible and only worthy o...

Sublime! This was a hit with my family.

How to win friends and influence people...make this dish and you'll actually do just that! Amazing flavors and so simple to make. My husband couldn't get enough, had to make a second batch. DELI...