Perfect Smoked Salmon Benedict Recipe with Creamy Dill Hollandaise Sauce
A quick and elegant brunch recipe featuring silky smoked salmon on toasted English muffins topped with perfectly poached eggs and a creamy dill-infused hollandaise sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4 English muffins, halved and toasted
- 8 oz smoked salmon, thinly sliced (about 2 oz per muffin half)
- 4 large eggs, fresh and room temperature
- 6 tablespoons (85g) unsalted butter
- 3 large egg yolks
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon (5 ml) white wine vinegar
- 1 tablespoon (3 g) fresh dill, finely chopped
- Salt, to taste
- White pepper, to taste
- Water, for poaching eggs
- Optional: capers for garnish
- Optional: chives for garnish
Instructions
- Prepare the Hollandaise Sauce (about 15 minutes): Melt 6 tablespoons of unsalted butter over low heat until warm. Fill a saucepan with 2 inches of water and bring to a gentle simmer. In a heatproof bowl, whisk together 3 egg yolks, lemon juice, and white wine vinegar. Place the bowl over simmering water without touching it and whisk constantly until slightly thickened (3-4 minutes). Slowly drizzle in melted butter while whisking to emulsify. Remove from heat, stir in chopped dill, salt, and whit…
- Poach the Eggs (about 5 minutes): Fill a wide pan with 3 inches of water and bring to a gentle simmer. Add 1 tablespoon vinegar. Crack eggs into a small bowl and gently slide into water one at a time. Cook 3-4 minutes until whites are set but yolks remain runny. Remove with slotted spoon and drain.
- Prepare the Base and Assemble (about 5-7 minutes): Toast English muffin halves until golden and crisp. Place on plates, top each with smoked salmon slice, then a poached egg. Ladle dill hollandaise generously over eggs. Garnish with extra dill or chives if desired.
Notes
If hollandaise thickens too much, whisk in a teaspoon of warm water to loosen. Use fresh eggs for best poaching results. Keep hollandaise warm over a double boiler or warm water bath. For dairy-free, substitute butter with vegan butter or olive oil and use aquafaba-based sauce. For gluten-free, replace English muffins with gluten-free bread or roasted potatoes.
Nutrition
- Serving Size: 1 English muffin hal
- Calories: 375
- Sugar: 2
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 20
- Fiber: 1
- Protein: 22
Keywords: smoked salmon benedict, hollandaise sauce, brunch recipe, poached eggs, dill hollandaise, easy brunch, smoked salmon, eggs benedict variation