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Perfect Smoked Salmon Eggs Benedict Recipe with Easy Creamy Dill Hollandaise

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A luxurious yet easy-to-make smoked salmon eggs Benedict topped with a creamy dill hollandaise sauce, perfect for special occasions or a fancy weekend brunch.

Ingredients

  • English muffins, split and toasted until golden and crisp
  • Smoked salmon, thinly sliced
  • Large eggs, very fresh (room temperature for poaching)
  • Unsalted butter, 1/2 cup (115g), melted, for hollandaise
  • Egg yolks, 3 large (room temperature)
  • Fresh dill, finely chopped, about 2 tablespoons
  • Lemon juice, freshly squeezed, 1 tablespoon
  • White vinegar, 1 tablespoon, for poaching eggs
  • Salt and white pepper, to taste
  • Optional garnish: capers or thinly sliced red onion

Instructions

  1. Toast the English muffins: Split your English muffins and toast them until golden and crisp, about 3-4 minutes. Set aside on warm plates.
  2. Poach the eggs: Fill a medium saucepan with 3 inches of water. Add 1 tablespoon white vinegar and bring to a gentle simmer—avoid boiling. Crack each egg into a small bowl, then gently slide into the simmering water. Poach for 3-4 minutes until whites are set but yolks still runny. Use a slotted spoon to remove and drain on a paper towel.
  3. Make the creamy dill hollandaise: In a heatproof bowl, whisk together 3 large egg yolks and 1 tablespoon fresh lemon juice until slightly thickened, about 1-2 minutes. Set the bowl over a pan of barely simmering water (double boiler style), making sure the bowl doesn’t touch the water. Slowly drizzle in 1/2 cup (115g) of melted unsalted butter, whisking constantly to emulsify. The sauce should become thick and creamy after about 5 minutes. Remove from heat and stir in 2 tablespoons chopped fresh…
  4. Warm the smoked salmon: Briefly warm the smoked salmon slices in a non-stick skillet over low heat for about 30 seconds to soften flavors without cooking them fully (optional).
  5. Assemble the eggs Benedict: Place toasted English muffin halves on plates. Layer warmed smoked salmon slices on top. Gently place a poached egg over each salmon layer. Spoon generous amounts of creamy dill hollandaise over the eggs, letting it drip down the sides.
  6. Garnish and serve: Add capers or thinly sliced red onion if desired for extra zing and texture. Serve immediately while warm.

Notes

Keep the double boiler water at a gentle simmer to avoid scrambling the eggs. Slowly drizzle melted butter while whisking to create a smooth hollandaise. Use fresh eggs for best poaching results. If hollandaise breaks, whisk in a teaspoon of warm water to smooth it out. Warm smoked salmon briefly to mellow flavor. Toast muffins and warm salmon just before assembling to keep everything warm.

Nutrition

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

Find it online: https://atomicbite.com/perfect-smoked-salmon-eggs-benedict-recipe-with-easy-creamy-dill-hollandaise/