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Perfect Smoked Salmon Benedict Recipe with Creamy Dill Hollandaise Sauce

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A smoky, tangy twist on classic eggs Benedict featuring smoked salmon and a creamy dill hollandaise sauce. This quick and easy brunch recipe impresses without the fuss.

Ingredients

Scale
  • 4 large eggs (room temperature)
  • 2 English muffins, split and toasted
  • 8 oz (225 g) smoked salmon, thinly sliced
  • Fresh dill sprigs for garnish
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 1/2 cup (115 g) unsalted butter, melted and hot
  • 1 tablespoon fresh dill, finely chopped
  • Pinch of cayenne pepper (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon white vinegar

Instructions

  1. Prepare the hollandaise sauce: In a heatproof bowl, whisk together 3 egg yolks and 1 tablespoon fresh lemon juice until pale and slightly thickened (about 1-2 minutes). Set bowl over a pot of gently simmering water, ensuring the bowl does not touch the water.
  2. Slowly drizzle in the melted butter, whisking constantly to emulsify for about 5 minutes until sauce thickens and becomes glossy. Stir in chopped dill, cayenne pepper, salt, and pepper. Keep warm without overheating.
  3. Poach the eggs: Fill a saucepan with about 3 inches of water. Add 1 tablespoon white vinegar and bring to a gentle simmer. Crack each egg into a small bowl.
  4. Create a gentle whirlpool in the simmering water and carefully slide one egg into the center. Poach for 3-4 minutes until whites are set but yolks remain runny. Lift eggs with a slotted spoon and drain on paper towels. Repeat for remaining eggs.
  5. Toast the English muffins until golden and crisp, about 3-5 minutes in a toaster or under a broiler.
  6. Assemble the Benedict: Place toasted muffin halves on warmed plates. Layer each with smoked salmon slices, then gently place a poached egg on top.
  7. Spoon creamy dill hollandaise generously over the eggs. Garnish with fresh dill sprigs.
  8. Serve immediately for best texture and warmth.

Notes

If hollandaise thickens too much, whisk in a teaspoon of warm water to loosen. Keep water at a gentle simmer when poaching eggs to avoid tough whites. Toast muffins just before assembling to keep crisp. For dairy-free, substitute butter with plant-based alternative and use coconut yogurt in hollandaise. For gluten-free, use gluten-free English muffins or toasted gluten-free bread.

Nutrition

Keywords: smoked salmon benedict, eggs benedict, hollandaise sauce, dill hollandaise, brunch recipe, quick brunch, smoked salmon recipe

Find it online: https://freshforkful.com/perfect-smoked-salmon-benedict-recipe-with-creamy-dill-hollandaise-sauce/