Smoked salmon and dill eggs Benedict

    Smoked salmon and dill eggs Benedict

    2saves
    20min


    1 person made this

    About this recipe: Whenever we have an empty weekend with no engagements (hardly ever!) we like to wake up late and make this delicious smoked salmon and dill eggs Benedict.

    Ingredients
    Serves: 2 

    • 50g 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 white muffins, split and toasted
    • 110g sliced smoked salmon
    • 1 pinch cayenne pepper
    • salt and ground black pepper to taste
    • 4 small fresh dill sprigs

    Method
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined. Set aside.
    2. Fill a large saucepan with 5 to 7cm (2 to 3 in) of water and bring to the boil over high heat. Reduce heat to medium-low, pour in vinegar and a pinch of salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate.
    3. Generously spread each muffin half with dill butter. Top with a layer of smoked salmon, then 1 poached egg. Season with cayenne pepper, salt, and black pepper to taste. Garnish with a dill sprig and serve.

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