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Creamy Smoked Salmon Benedict Recipe with Easy Dill Hollandaise Sauce

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A luxurious yet easy-to-make brunch featuring poached eggs and smoked salmon on toasted English muffins, topped with a fresh and tangy dill hollandaise sauce.

Ingredients

  • English muffins, split and toasted
  • Smoked salmon slices
  • Large eggs, fresh (room temperature)
  • White vinegar (a splash for poaching water)
  • Unsalted butter, 1/2 cup (113g), melted and warm
  • Egg yolks, 3 large
  • Fresh lemon juice, 2 tablespoons
  • Fresh dill, finely chopped, 2 tablespoons
  • Salt and white pepper, to taste
  • Water, 1-2 tablespoons (to adjust consistency)
  • Optional garnishes: extra dill sprigs, capers, chopped chives

Instructions

  1. Prepare the Hollandaise Sauce (about 15 minutes): In a heatproof bowl over simmering water (double boiler setup), whisk together the egg yolks and lemon juice vigorously until the mixture thickens slightly and becomes pale (about 2-3 minutes). Make sure the bowl doesn’t touch the water to avoid scrambling.
  2. Slowly drizzle in the warm melted butter while continuously whisking. The sauce should thicken and become creamy. If it’s too thick, add water one teaspoon at a time to reach your desired consistency.
  3. Stir in the finely chopped fresh dill, and season with salt and white pepper to taste. Keep the sauce warm by covering the bowl or placing it in a warm spot.
  4. Poach the Eggs (about 5 minutes): Bring a large saucepan of water to a gentle simmer, add a splash of white vinegar.
  5. Crack each egg into a small cup, then gently slide it into the simmering water. Poach eggs for about 3-4 minutes for a runny yolk, or longer if you prefer firmer yolks.
  6. Use a slotted spoon to remove the eggs carefully, draining any excess water. Set aside on a warm plate.
  7. Toast the English Muffins: While eggs are poaching, split and toast the English muffins until golden and crisp.
  8. Assemble the Benedict: Place toasted muffin halves on plates, layer with smoked salmon slices, then top each with a poached egg.
  9. Generously spoon the warm dill hollandaise sauce over the eggs.
  10. Garnish with extra dill sprigs, capers, or chives if desired.
  11. Serve Immediately: Enjoy while warm for the best creamy texture and fresh flavors.

Notes

If hollandaise sauce breaks, whisk in a teaspoon of cold water vigorously to bring it back together. Use fresh eggs and a gentle simmer with vinegar for perfect poached eggs. Toast English muffins just before assembling to keep them crisp. The sauce can be made a few hours ahead and gently reheated.

Nutrition

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

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