Smoked Salmon Dill Eggs Benedict

10 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Chef John
Recipe by  Chef John

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

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Ingredients

Adjust Servings

Original recipe yields 2 servings

Directions

  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 (10)

Rate This Recipe
TC1893
10

TC1893

Sublime! This was a hit with my family.

Emily
6

Emily

Delicious! Will definitely be making this again.

Swiss22
4

Swiss22

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. DELICIOUS!!!

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 528 cal
  • 26%
  • Fat
  • 35.3 g
  • 54%
  • Carbs
  • 27 g
  • 9%
  • Protein
  • 26.3 g
  • 53%
  • Cholesterol
  • 445 mg
  • 148%
  • Sodium
  • 1644 mg
  • 66%

Based on a 2,000 calorie diet

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