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Perfect Smoked Salmon Eggs Benedict Recipe with Dill Cream

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A quick and elegant brunch recipe featuring smoky salmon, perfectly poached eggs, and a fresh dill cream sauce served on toasted English muffins.

Ingredients

  • English muffins – split and toasted (preferably whole wheat)
  • Large eggs – fresh and room temperature
  • Smoked salmon – thinly sliced (about 2 ounces / 60 grams per serving)
  • Fresh dill – finely chopped (about 2 tablespoons, plus extra for garnish)
  • Greek yogurt – plain, full-fat (½ cup)
  • Mayonnaise – 2 tablespoons
  • Lemon juice – freshly squeezed (about 1 tablespoon)
  • Salt and pepper – to taste
  • White vinegar – 1 tablespoon (for poaching eggs)
  • Butter – unsalted, for toasting muffins (optional)

Instructions

  1. Make the Dill Cream: In a small bowl, whisk together ½ cup plain Greek yogurt, 2 tablespoons mayonnaise, 2 tablespoons finely chopped fresh dill, and 1 tablespoon fresh lemon juice. Season with salt and pepper. Chill in the fridge while preparing the rest.
  2. Toast the English Muffins: Split muffins in half and toast until golden brown, about 3–4 minutes in a toaster or 2–3 minutes per side in a hot skillet with a little butter. Set aside on warm plates.
  3. Poach the Eggs: Fill a medium saucepan with about 3 inches of water. Add 1 tablespoon white vinegar and bring to a gentle simmer. Crack one egg into a small bowl.
  4. Swirl and Slide: Stir the simmering water to create a gentle whirlpool. Slide the egg carefully into the center. Poach for 3–4 minutes for runny yolk or 5 minutes for slightly firmer. Repeat with remaining eggs.
  5. Remove and Drain: Use a slotted spoon to lift eggs out. Let excess water drain on a paper towel briefly.
  6. Assemble the Benedict: On each toasted English muffin half, place about 2 ounces of smoked salmon. Top with a poached egg, then a generous dollop of dill cream. Garnish with extra fresh dill and cracked black pepper.
  7. Serve Immediately: Enjoy warm, with a squeeze of lemon if desired.

Notes

Use fresh eggs at room temperature for best poaching results. Keep poaching water at a gentle simmer to avoid breaking eggs. Chill dill cream before serving for best flavor. Buttering muffins before toasting adds richness. Reheat leftovers gently in a low oven and add fresh dill cream after warming.

Nutrition

Keywords: smoked salmon, eggs benedict, dill cream, brunch recipe, poached eggs, easy breakfast

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