Despite the absence of the traditional hollandaise sauce, this smoked salmon eggs benedict is really, really good.
Ingredients
- butter: 0.25 cup (softened)
- dill: 2 Tbsp (fresh)
- lemon zest: 1 tsp
- pinch cayenne pepper: 1 piece
- salt and ground black pepper: (to taste)
- white vinegar: 1 tsp
- pinch salt: 1 piece
- eggs: 4 piece
- English muffins, split and: 2 piece (toasted)
- ounces sliced smoked salmon: 4 piece
- pinch cayenne pepper: 1 piece
- salt and ground black pepper: (to taste)
- dill sprigs: 4 piece (fresh)
Metric Conversion
Stages of cooking
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Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined. Set aside.
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Fill a large saucepan with 2 to 3 inches of water and bring to a 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.
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Generously spread each English 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.
