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Delicious Smoked Salmon Benedict Recipe with Easy Creamy Dill Hollandaise

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A luxurious and approachable smoked salmon eggs Benedict topped with a silky, herb-kissed creamy dill hollandaise sauce. Perfect for brunch or special occasions, ready in under 30 minutes.

Ingredients

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

Instructions

  1. Prepare the hollandaise sauce: In a heatproof bowl, whisk together 3 egg yolks and 1 tablespoon fresh lemon juice until light and slightly thickened, about 1–2 minutes. Place the bowl over a pot of gently simmering water (double boiler setup), making sure the bowl doesn’t touch the water.
  2. Slowly drizzle in the warmed melted butter, whisking constantly to create a smooth, velvety sauce. This takes about 5–7 minutes. If the sauce gets too thick, add a teaspoon of warm water to loosen it. Keep heat low to avoid scrambling the eggs.
  3. Remove the sauce from heat and stir in the finely chopped fresh dill, a pinch of cayenne pepper (optional), salt, and pepper to taste. Keep warm by placing the bowl in a warm water bath or covering lightly with foil.
  4. Poach the eggs: Fill a deep skillet with about 3 inches of water and bring to a gentle simmer. Add 1 tablespoon white vinegar to the water.
  5. Crack each egg into a small bowl or cup, then gently slide each egg into the simmering water one at a time. Poach for 3–4 minutes for runny yolks or longer for firmer yolks. Use a slotted spoon to lift eggs out and drain briefly on paper towels.
  6. Toast the English muffins until golden and crisp using a toaster or broiler for 1–2 minutes.
  7. Assemble the smoked salmon Benedict: Place toasted muffin halves on plates, layer with smoked salmon slices, then top with a poached egg.
  8. Spoon the creamy dill hollandaise over the top, letting it cascade down the sides. Garnish with fresh dill sprigs and freshly ground black pepper. Serve immediately.

Notes

Keep heat low when making hollandaise to avoid scrambling eggs. Add warm water if sauce thickens too much. Use fresh eggs for best poaching results. Toast English muffins for crunch contrast. Hollandaise can be made ahead and gently reheated. For dairy-free, substitute butter with plant-based alternatives. For gluten-free, use gluten-free English muffins or bread.

Nutrition

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

Find it online: https://elaraeats.com/delicious-smoked-salmon-benedict-recipe-with-easy-creamy-dill-hollandaise/