Smoked Salmon Benedict

A luxurious twist on the classic Eggs Benedict, featuring smoked salmon and a zesty dill hollandaise sauce. Perfect for an elegant brunch, this dish combines rich, savory flavors with the freshness of dill and lemon.

Prep time: 10 minutes
Cook time: 5 minutes
Serves: 4

Ingredients

4 English muffins

8 oz smoked salmon

4 large eggs

1 tbsp white vinegar

1 cup unsalted butter

3 large egg yolks

1 tbsp lemon juice

1 tbsp chopped fresh dill

Salt to taste

Black pepper to taste

Instructions

1. Split the English muffins and toast them until golden brown.

2. Bring a pot of water to a simmer, add white vinegar, and poach the eggs for about 3-4 minutes.

3. In a saucepan, melt the butter and let it cool slightly.

4. In a blender, combine the egg yolks, lemon juice, and a pinch of salt.

5. With the blender running, slowly drizzle in the melted butter until the sauce is thick and creamy.

6. Stir in the fresh dill and adjust seasoning with salt and pepper.

7. To assemble, place smoked salmon on each English muffin half, top with a poached egg, and drizzle with dill hollandaise.

8. Garnish with additional dill if desired.

Storage

Store leftover hollandaise sauce in an airtight container in the refrigerator for up to 2 days.

Reheating

Reheat hollandaise sauce gently over a double boiler or in short intervals in the microwave, stirring frequently.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.