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Smoked Salmon Dill Eggs Benedict
Smoked Salmon Dill Eggs Benedict
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Elevate your eggs Benedict with a flavorful dill butter twist, skipping the traditional hollandaise sauce.
Ingredients:
  • 0.25 cup butter, softened
  • 2 tablespoons fresh dill
  • 1 teaspoon lemon zest
  • 1 pinch cayenne pepper
  • salt and ground black pepper to taste
  • 1 teaspoon white vinegar
  • 1 pinch salt
  • 4 eggs
  • 2 English muffins, split and toasted
  • 4 ounces sliced smoked salmon
  • 4 small fresh dill sprigs
Instructions:
  • Combine butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl and mix until well blended. Keep aside.
  • Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Add vinegar and a pinch of salt. Crack eggs into a bowl, one at a time, and gently slide into the water. Poach until whites are set but yolks are still slightly runny, about 4 to 6 minutes. Remove with a slotted spoon, drain on a paper towel, and transfer to a warm plate.
  • Spread dill butter on each English muffin half. Layer with smoked salmon and one poached egg. Season to taste with cayenne pepper, salt, and black pepper. Garnish with a dill sprig before serving.

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