Smoked salmon and dill eggs Benedict
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
- Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined. Set aside.
- 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.
- 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.
See it on my blog
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(28)
Reviews in English (19)
I love the combination of smoked salmon and dill and for their part, they did not disappoint. If I were to compare this to other “non-traditional” Eggs Benedict, it’s terrible and only worthy of one star. The reality is, it’s just an egg on buttered toast and there is no comparison to a true Benedict style dish. Non-traditional or not, to be classified as a Benedict it must include a sauce of some sort. I thought the seasoned butter spread would be enough to compensate for omitting the sauce, but I was wrong. Again, it’s just buttered toast. After several bites, hubby and I had enough. I quickly whipped up some Hollandaise sauce and turned this into a proper Eggs Benedict. - 20 Mar 2014 (Review from Allrecipes US | Canada)
Tried this recipe once, not changing anything. It was good, but missing something. Just made it again, this time making an pseudo Benedict sauce for it. It made it great! 2 Tbsp mayo, 1 tsp grain mustard, 1 tsp lemon juice, 1 tbsp warm water, and a dash of cayenne. Pour a bit on top. Mmmm! - 29 Mar 2015 (Review from Allrecipes US | Canada)
Write a review
