Smoked Salmon Dill Eggs Benedict3 Reviews
- Prep: 10 min
- Cook: 10 min
- Ready In: 20 min
“Despite the absence of the traditional hollandaise sauce, this smoked salmon eggs benedict is really, really good.” - by Chef John
Original recipe yields 2 servings
- Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined. Set aside.
- 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.
- 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.
Amount Per Serving (2 total)
- 528 cal
- 35.3 g
- 27 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
Eggs Benedict with Salmon
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