Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise

Eggs Benny bliss! 🤤 Smoked salmon + lemon dill hollandaise = pure brunch perfection. 🍽️

1. Let’s Start Here:

Smoked Salmon Eggs Benedict with Lemon Dill Hollandaise is a luxurious twist on a brunch classic. The delicate smokiness of the salmon, combined with perfectly poached eggs and a vibrant, citrusy hollandaise, elevates this dish to gourmet status.

2. Ingredients List:

• 1 cup baby arugula
• 1 cup baby spinach
• 2 tablespoons butter
• 3 large egg yolks
• 4 eggs, poached
• 1 tablespoon fresh dill or 1 tsp. dried
• 1 lemon
• 2 slices thick multigrain bread
• Salt and pepper to taste
• 8 ounces smoked salmon
• 2 tablespoons water
• 1 tsp. Worcestershire sauce

3. Cooking Guide:

Begin by preparing the lemon dill hollandaise sauce, ensuring it's smooth and creamy. Toast the English muffins and layer with smoked salmon. Poach the eggs to your desired doneness, then carefully place them on top of the salmon. Finally, generously drizzle with the hollandaise sauce and garnish with fresh dill.

Step 1: Prepare a simmering water bath

Fill a medium saucepan about halfway with water. Place it over medium heat and bring the water to a gentle simmer. The water should be hot, but not boiling vigorously. This will create a stable environment for cooking the hollandaise.

Step 2: Combine egg yolks and seasonings

In a heatproof bowl, add the egg yolks and a splash of water. Season the mixture with a pinch of dried dill (if using), salt, and freshly ground black pepper. Whisk the ingredients together lightly to combine them evenly before heating.

Step 3: Cook and Poach

Place the bowl with the egg mixture on top of the simmering saucepan, creating a double boiler. Whisk the mixture continuously for about 5 minutes, or until it begins to thicken into a creamy sauce. Simultaneously, poach the eggs in a separate saucepan with simmering water and a splash of white vinegar and toast the bread.

Step 4: Assemble the base

Take slices of toast and arrange them on individual plates. Top each slice of toast with a generous bed of fresh arugula, spinach, and slices of smoked salmon. This creates a flavorful and nutritious foundation for the dish.

Step 5: Add poached egg and sauce

Carefully place a poached egg on top of the salmon on each toast. Generously spoon the lemon dill hollandaise sauce over the poached egg, allowing it to cascade down the sides. Ensure each serving receives a good amount of the sauce.

Step 6: Garnish and serve immediately

Garnish the dish with fresh dill sprigs, a sprinkle of salt, and freshly cracked black pepper. Serve the dish immediately to enjoy the hollandaise sauce at its best consistency and temperature. The fresh garnish adds a final touch of flavor and visual appeal.

4. Serving Suggestions

Serve immediately to enjoy the warm, runny yolk and the rich hollandaise. This dish pairs beautifully with a crisp glass of sparkling wine or a refreshing mimosa. A side of asparagus or a light green salad complements the flavors perfectly.

5. Nutrition

Serving size: 2 servings, Calories: 540kcal, Protein: 41g, Fat: 33g, Carbohydrates: 21g, Fiber: 4g, Sugar: 4g, Cholesterol: 659mg, Sodium: 1495mg

6. Final Touch:

Smoked Salmon Eggs Benedict with Lemon Dill Hollandaise is an unforgettable brunch experience. The combination of flavors and textures is simply divine, making it perfect for special occasions or a luxurious weekend treat. Try it and share the indulgence!