Smoked Salmon Eggs Benedict With Dill Hollandaise Recipe

Cooking Directions

• STEP 1.To make the dill hollandaise sauce, melt butter in a saucepan over low heat. In a blender, combine egg yolks, lemon juice, and a pinch of salt. With the blender running, slowly pour in the melted butter until the sauce thickens. Stir in chopped dill.
• STEP 2.To poach the eggs, bring a large pot of water to a gentle simmer. Add a splash of vinegar to the water. Crack each egg into a small bowl and gently slide it into the simmering water. Cook for about 3-4 minutes until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and drain on a paper towel.
• STEP 3.To assemble the eggs benedict, toast English muffins and place a slice of smoked salmon on each half. Top with a poached egg and drizzle with the dill hollandaise sauce. Garnish with fresh dill and cracked black pepper.
• STEP 4.Serve the smoked salmon eggs benedict immediately. The dish is best enjoyed fresh, but you can store any leftover hollandaise sauce in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

• Make sure to use fresh eggs for poaching. Fresh eggs have firmer whites, which will help them hold their shape better during cooking.
• To prevent the hollandaise sauce from curdling, make sure to pour the melted butter slowly into the blender while it is running.
• If you prefer a milder dill flavor, you can reduce the amount of chopped dill in the hollandaise sauce.
• For a variation, you can substitute the smoked salmon with cooked bacon or ham.

Storage and Serving

• Smoked salmon eggs benedict is best served immediately to enjoy the runny yolks and warm hollandaise sauce.
• If you have leftover hollandaise sauce, store it in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat, stirring constantly.
• To serve the leftover eggs benedict, reheat the English muffins in a toaster or oven, then assemble with the smoked salmon, poached eggs, and hollandaise sauce.