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Perfect Smoked Salmon Benedict Recipe with Creamy Dill Hollandaise Sauce

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A quick and elegant brunch recipe featuring poached eggs on toasted English muffins topped with silky smoked salmon and a creamy dill-infused hollandaise sauce.

Ingredients

Scale
  • 2 English muffins, split and toasted
  • 4–6 slices smoked salmon, thinly sliced
  • 4 large eggs, fresh and room temperature
  • 6 tablespoons (85 grams) unsalted butter, melted
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, finely chopped
  • 1 teaspoon white wine vinegar
  • Salt, to taste
  • White pepper, to taste
  • Water, for poaching eggs

Instructions

  1. Set up a double boiler by filling a saucepan with about an inch of water and bring to a gentle simmer.
  2. In a heatproof bowl, whisk together 3 large egg yolks, 1 tablespoon of fresh lemon juice, and a pinch of white pepper until the mixture lightens in color and thickens slightly (about 2-3 minutes). Keep the bowl over the simmering water, whisking constantly to avoid scrambling the eggs.
  3. Slowly drizzle in 6 tablespoons (85 grams) of melted unsalted butter while whisking vigorously until the sauce becomes thick, creamy, and smooth. Remove from heat and set aside.
  4. Stir in 1 tablespoon of finely chopped fresh dill into the hollandaise. Taste and adjust seasoning with salt or lemon juice if needed. Keep warm by covering loosely.
  5. Split 2 English muffins and toast until golden and crisp. Set aside on serving plates.
  6. Fill a medium saucepan with 3-4 inches of water and bring to a gentle simmer. Add 1 teaspoon white wine vinegar.
  7. Crack each large egg into a small bowl, then gently slide it into the simmering water. Poach eggs for about 3-4 minutes until whites are set but yolks remain runny.
  8. Remove poached eggs with a slotted spoon and let drain briefly on a paper towel.
  9. Place 2-3 slices of smoked salmon on each toasted muffin half.
  10. Top each with a perfectly poached egg, then spoon over a generous amount of creamy dill hollandaise sauce.
  11. Garnish with a little extra fresh dill or a grind of white pepper and serve immediately while warm.

Notes

Keep water at a gentle simmer when poaching eggs to avoid ragged whites. If hollandaise gets too thick, whisk in a teaspoon of warm water to loosen. Prepare hollandaise just before poaching eggs to keep it fresh and warm. Use fresh eggs for best poaching results. Store hollandaise separately if making ahead and reheat gently.

Nutrition

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

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