Smoked Salmon Benedict with Dill Hollandaise
The Smoked Salmon Benedict elevates the classic brunch dish with layers of sophisticated flavor and texture. Perfectly poached eggs, their yolks poised to run, sit atop slices of buttery toasted English muffins and delicate ribbons of rich, smoky salmon. Instead of traditional hollandaise, this variation features a luscious dill hollandaise, where the bright, slightly tangy sauce is infused with the fresh, herbaceous notes of finely chopped dill, adding a vibrant counterpoint to the richness of the salmon and egg. The combination creates a harmonious balance of savory, smoky, and subtly herbal flavors, making this Smoked Salmon Benedict with Dill Hollandaise a truly indulgent and refined brunch experience.
A luxurious twist on a classic, featuring flaky smoked salmon, perfectly poached eggs, and a velvety hollandaise infused with fresh dill, all atop a toasted English muffin.
Estimated Calories (per serving): 550-700 (depending on hollandaise and salmon portions)
Ingredients (per serving):
1 English muffin, split and toasted
2 slices smoked salmon
2 large eggs
For the Dill Hollandaise:
2 large egg yolks
1 tablespoon lemon juice
Pinch of salt
1/2 cup (1 stick) unsalted butter, melted slowly
2 tablespoons finely chopped fresh dill
Pinch of white pepper
Water and vinegar for poaching eggs
Fresh dill sprigs, for garnish
Instructions:
Prepare Hollandaise: In a heatproof bowl set over a saucepan of simmering water (making sure the bottom of the bowl doesn't touch the water), whisk together the egg yolks, lemon juice, and salt until pale and slightly thickened.
Slowly whisk in the melted butter, a little at a time, until the sauce is thick and emulsified. Remove from heat and stir in the chopped fresh dill and white pepper. Keep warm (you can place the bowl over very warm water).
Poach Eggs: Bring a saucepan of water to a gentle simmer. Add a splash of vinegar. Crack each egg into a separate small bowl, then gently slide them into the simmering water. Cook for 2-4 minutes for your desired yolk consistency. Remove with a slotted spoon and drain on paper towels.
Assemble: Place the toasted English muffin halves on a plate. Top each half with slices of smoked salmon, a poached egg, and a generous spoonful of dill hollandaise sauce.
Garnish: Garnish with fresh dill sprigs and serve immediately.