Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise Recipe

Name: Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large egg yolks; 2 tablespoons water; salt; pepper; 1 cup unsalted butter; 1 teaspoon worcestershire sauce; 1 lemon; fresh dill; 2 slices multigrain bread thick; 4 eggs poached; white vinegar Splash of, for poaching, optional; 4 slices smoked salmon; 1 cup baby spinach; 1 cup baby arugula

Servings: persons

3 large egg yolks
2 tablespoons water
salt
pepper
1 cup unsalted butter
1 teaspoon worcestershire sauce
1 lemon
fresh dill
2 slices multigrain bread thick
4 eggs poached
white vinegar Splash of, for poaching, optional
4 slices smoked salmon
1 cup baby spinach
1 cup baby arugula

1
Fill a medium saucepan about halfway with water, and bring to a gentle simmer over medium heat. Put the egg yolks and water in a heatproof bowl, season with a pinch of dill (if using dried), salt, and pepper. Whisk the ingredients together and then place the bowl on top of the saucepan. Keep stirring the egg mixture for about 5 minutes or until it begins to thicken. Make sure you don't scramble your eggs! Once the eggs are thickened, take the bowl off the water and set aside.
2
Fill a medium saucepan with water, add a splash of white vinegar (optional, but this helps hold the whites together which results in nicely shaped eggs) and bring to a gentle simmer. You want tiny bubbles only, not a rolling boil. Gently add eggs to water and poach until deisred doneness.
3
Meanwhile, toast bread.
4
Place toast on plates and top with arugula, spinach and salmon. Place eggs on top of salmon and spoon hollandaise over the top. Garnish with dill, salt and freshly cracked black pepper and serve.

729

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 3 large egg yolks, 2 tablespoons water, salt, pepper, and more.

Yes, Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise falls under the Seafood 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.

Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise

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