Smoked Salmon Dill Eggs Benedict recipe

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Ingredients

¼ cup butter, softened
2 tablespoons fresh dill
1 teaspoon lemon zest
1 pinch cayenne pepper
salt and ground black pepper to taste
1 teaspoon white vinegar
1 pinch salt
4 eggs
2 English muffins, split and toasted
4 ounces sliced smoked salmon
1 pinch cayenne pepper
salt and ground black pepper to taste
4 small fresh dill sprigs

Nutrition Info

527.6 calories
carbohydrate: 27 g
cholesterol: 399.6 mg
fat: 35.3 g
fiber: 0.2 g
protein: 26.3 g
saturatedFat: 18 g
servingSize: -
sodium: 1297.7 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 servings

Recipe Note

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

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