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Perfect Smoked Salmon Eggs Benedict Recipe with Easy Dill Hollandaise Sauce

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A rich and comforting brunch dish featuring poached eggs and smoked salmon on toasted English muffins, topped with a smooth dill-infused hollandaise sauce. Perfect for special occasions or a leisurely weekend treat.

Ingredients

Scale
  • 4 large eggs, preferably free-range (room temperature for best poaching)
  • 2 English muffins, split and toasted
  • 4 oz (115g) cold-smoked salmon, thinly sliced
  • 1 tbsp white vinegar
  • 3 large egg yolks (room temperature)
  • 1 tbsp fresh lemon juice
  • 1/2 cup (115g) unsalted butter, melted and hot
  • 1 tbsp fresh dill, finely chopped
  • Salt and white pepper to taste
  • Optional garnishes: fresh dill sprigs, capers, freshly ground black pepper

Instructions

  1. Prepare the Dill Hollandaise Sauce (about 15 minutes): In a heatproof bowl, whisk together the 3 egg yolks and lemon juice until the mixture is thick and pale. Set the bowl over a pot of gently simmering water (double boiler style), making sure the bowl doesn’t touch the water. Slowly drizzle in the hot melted butter while whisking constantly. The sauce should thicken and become glossy. Remove from heat and stir in the chopped fresh dill, then season with salt and white pepper. Keep warm.
  2. Toast the English Muffins (5 minutes): Split the muffins and toast until golden and crisp. Set aside on plates to assemble later.
  3. Poach the Eggs (about 6-8 minutes): Bring a medium saucepan filled with water and white vinegar to a gentle simmer (not boiling). Crack each egg into a small bowl or ramekin, then gently slide it into the simmering water. Poach for 3-4 minutes until the whites are set but yolks remain runny. Use a slotted spoon to lift eggs out and drain on a paper towel briefly.
  4. Assemble the Eggs Benedict: Place a toasted English muffin half on each plate. Layer with smoked salmon slices, then carefully place a poached egg on top. Spoon over the warm dill hollandaise sauce generously. Garnish with fresh dill sprigs, capers, and a crack of black pepper if you like.
  5. Serve immediately: This dish is best enjoyed fresh while the hollandaise is silky and the eggs are warm and runny. It pairs wonderfully with a light salad or fresh fruit on the side.

Notes

If hollandaise sauce starts to separate, whisk in a teaspoon of warm water to bring it back together. Keep the sauce warm but not hot to avoid curdling. Use fresh eggs for poaching and create a gentle whirlpool in the water to keep egg whites wrapped around the yolk. For dairy-free hollandaise, substitute butter with a light olive oil and coconut cream blend. Variations include swapping smoked salmon for sautéed spinach for a vegetarian option or using gluten-free bread for gluten-free diets.

Nutrition

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

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