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Home / Recipes / Salmon

Smoked Salmon Dill Eggs Benedict

Salmon

Smoked Salmon Dill Eggs Benedict

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

Ingredients

  1. ¼ cup butter, softened
  2. 2 tablespoons fresh dill
  3. 1 teaspoon lemon zest
  4. 1 pinch cayenne pepper
  5. salt and ground black pepper to taste
  6. 1 teaspoon white vinegar
  7. 1 pinch salt
  8. 4 eggs
  9. 2 english muffins, split and toasted
  10. 4 ounces sliced smoked salmon
  11. 1 pinch cayenne pepper
  12. salt and ground black pepper to taste
  13. 4 small fresh dill sprigs

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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