Eggs Benedict With Dill Sauce Recipe

Name: Eggs Benedict With Dill Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 1/4 teaspoon salt; Dash ground nutmeg; 1 package (6-1/2 ounces) garlic-herb spreadable cheese; 3 ounces cream cheese, softened; 1/4 cup white wine or chicken broth; 1 tablespoon snipped fresh dill or 1 teaspoon dill weed; 1 tablespoon white vinegar; 4 large eggs; 2 English muffins, split and toasted; 1/3 cup sun-dried tomato spread; 1 jar (2 ounces) diced pimientos, drained; 4 fresh dill sprigs

Servings: persons

1 tablespoon butter
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 teaspoon salt
Dash ground nutmeg
1 package (6-1/2 ounces) garlic-herb spreadable cheese
3 ounces cream cheese, softened
1/4 cup white wine or chicken broth
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1 tablespoon white vinegar
4 large eggs
2 English muffins, split and toasted
1/3 cup sun-dried tomato spread
1 jar (2 ounces) diced pimientos, drained
4 fresh dill sprigs

1
In a small skillet, melt butter over medium heat. Add spinach, salt and nutmeg; heat though. For dill sauce, in a small saucepan, combine spreadable cheese, cream cheese, wine and dill. Cook and stir over medium-low heat until well blended.
2
Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water.
3
Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.
4
Spread each muffin half with 4 teaspoons tomato spread. Top with 1/4 cup spinach mixture, a poached egg and 1/4 cup sauce. Top with pimientos and dill sprigs.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon butter, 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry, 1/4 teaspoon salt, Dash ground nutmeg, and more.

Yes, Eggs Benedict With Dill Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggs Benedict With Dill Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions