If you're looking to elevate your brunch game, Smoked Salmon Benedict is your new best friend. This dish combines the luxurious flavors of smoked salmon with a creamy dill hollandaise sauce, all perched on a crispy English muffin. It's a delightful twist on the classic eggs Benedict, perfect for a special morning.
The base of this dish is the humble English muffin, providing a sturdy and crispy canvas for the other ingredients. The star of the show, smoked salmon, brings a rich, savory flavor that pairs beautifully with eggs. Speaking of which, eggs are poached to perfection, with a soft yolk that adds a creamy texture. The white vinegar in the poaching water helps the egg whites set nicely. For the hollandaise, butter is melted and combined with egg yolks and lemon juice to form a rich, tangy sauce. Fresh dill adds a burst of herby freshness, while salt and black pepper season the dish to taste.
This Smoked Salmon Benedict pairs beautifully with a light salad of mixed greens and a simple vinaigrette. For a truly indulgent brunch, serve with a glass of sparkling wine or a fresh mimosa. A side of crispy hash browns or roasted asparagus would also complement the dish nicely.
Start by splitting your English muffins and toasting them until they're golden and crunchy. This can be done in a toaster or under a broiler, whichever you prefer. Next, bring a pot of water to a gentle simmer and add a tablespoon of white vinegar. Crack each egg into a small bowl before gently slipping it into the simmering water. Let them poach for about 3-4 minutes until the whites are set but the yolks remain runny. Use a slotted spoon to carefully remove the eggs and set them on a paper towel to drain.
While the eggs are poaching, melt a cup of unsalted butter in a saucepan. Allow it to cool slightly so it doesn’t scramble the yolks in the next step. In a blender, combine three large egg yolks, a tablespoon of lemon juice, and a pinch of salt. Blend briefly to mix, then with the blender running on low, slowly drizzle in the melted butter until the sauce thickens and becomes creamy. Stir in a tablespoon of chopped fresh dill and season with salt and black pepper to taste.
Now, it’s time to assemble: On each toasted muffin half, layer a generous portion of smoked salmon. Top each with a poached egg and a good drizzle of the dill hollandaise. If you're feeling fancy, garnish with a little extra dill. Serve immediately and enjoy every mouthful.
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