Smoked Salmon Eggs Benedict

Smoked Salmon Eggs Benedict is a delightful brunch dish combining the savory taste of smoked salmon with creamy hollandaise sauce and poached eggs on toasted English muffins. The rich flavors blend perfectly, creating an enjoyable meal that’s both visually appealing and delicious. This recipe involves preparing the hollandaise sauce, poaching the eggs, and assembling the dish with a sprinkle of fresh dill, adding a fresh touch. It’s an inviting option for any brunch gathering and provides a satisfying meal for seafood lovers.

Ingredients

• 4 large eggs
• 4 whole english muffins, split and toasted
• 8 oz smoked salmon
• 1 batch hollandaise sauce
• 1 Tbsp fresh dill, chopped

Instructions

1. Fill a large saucepan with water and bring to a simmer over medium heat.
2. Add a tablespoon of white vinegar to the simmering water.
3. Break each egg into a small bowl or ramekin before gently sliding it into the simmering water. Poach for 3 to 4 minutes until the whites are set and the yolks remain slightly runny.
4. While the eggs are poaching, toast the English muffins until golden brown.
5. Layer each half of the toasted English muffins with smoked salmon slices.
6. Place a poached egg on top of the salmon on each muffin half.
7. Generously spoon hollandaise sauce over each poached egg.
8. Sprinkle with chopped dill and serve immediately.

Keywords: Poached Eggs, English Muffins, Hollandaise Sauce, Dill, Smoked Salmon

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