Smoked salmon and dill eggs Benedict

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    Smoked salmon and dill eggs Benedict

    Smoked salmon and dill eggs Benedict


    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.

    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

    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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    Reviews in English (26)


    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)


    Sublime! This was a hit with my family.  -  06 Jun 2012  (Review from Allrecipes US | Canada)

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