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Perfect Smoked Salmon Eggs Benedict Recipe with Creamy Dill Hollandaise Made Easy

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A luxurious yet approachable smoked salmon eggs Benedict featuring creamy dill hollandaise, perfect for a special breakfast or brunch that comes together in about 25 minutes.

Ingredients

Scale
  • 4 large eggs (room temperature for best poaching results)
  • 2 English muffins, split and toasted
  • 6 oz smoked salmon, thinly sliced
  • Fresh dill sprigs, for garnish
  • 3 large egg yolks (room temperature)
  • 1 tablespoon fresh lemon juice
  • 1/2 cup unsalted butter, melted and warm
  • 1 tablespoon finely chopped fresh dill
  • Pinch of cayenne pepper (optional)
  • Salt and white pepper, to taste
  • 1 tablespoon white vinegar
  • Water for poaching

Instructions

  1. Prepare the Hollandaise Sauce: In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture lightens in color and thickens slightly, about 1-2 minutes. Place the bowl over simmering water (double boiler style), making sure the bottom doesn’t touch the water.
  2. Slowly drizzle in the warm melted butter while whisking constantly. The sauce will thicken and become glossy. If it gets too thick, add a teaspoon of warm water to loosen it.
  3. Remove from heat, stir in chopped fresh dill, cayenne pepper (if using), and season with salt and white pepper. Keep warm—cover loosely or place in a warm spot.
  4. Poach the Eggs: Fill a medium saucepan with about 3 inches of water, add vinegar, and bring to a gentle simmer (not a rolling boil). Crack each egg into a small dish, then gently slide into the water one at a time.
  5. Poach eggs for about 3-4 minutes until whites are set but yolks remain runny. Use a slotted spoon to carefully lift eggs out, drain on a paper towel.
  6. Toast the English Muffins until golden and slightly crisp.
  7. Assemble the Eggs Benedict: Place toasted muffins on plates, layer smoked salmon slices on top, then the poached eggs. Spoon over generous amounts of creamy dill hollandaise and garnish with fresh dill sprigs.
  8. Serve immediately while the hollandaise is warm and the eggs are perfectly runny.

Notes

Keep heat low and steady when making hollandaise to avoid scrambling yolks. Use vinegar in poaching water to help eggs hold shape. Toast English muffins just enough to avoid sogginess. Hollandaise can be made ahead and gently reheated. If sauce breaks, whisk in cold water or extra egg yolk off heat to restore.

Nutrition

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

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