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Perfect Smoked Salmon Eggs Benedict Recipe with Easy Dill Hollandaise Sauce

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A quick and elegant brunch recipe featuring toasted English muffins topped with silky smoked salmon, perfectly poached eggs, and a bright, creamy dill hollandaise sauce.

Ingredients

Scale
  • English muffins, split and lightly toasted (whole wheat or white)
  • 6 ounces (170 grams) thinly sliced cold-smoked salmon
  • 4 large eggs, fresh and at room temperature
  • 1 tablespoon white vinegar (for poaching eggs)
  • For the Dill Hollandaise Sauce:
  • 3 large egg yolks, room temperature
  • 1 tablespoon fresh lemon juice
  • 1/2 cup (4 ounces or 115 grams) unsalted butter, melted and warm
  • 2 tablespoons fresh dill, finely chopped
  • Salt and white pepper to taste
  • Fresh dill sprigs for garnish (optional)
  • Optional additions: capers or thinly sliced red onion

Instructions

  1. Prepare the Hollandaise Sauce (about 15 minutes): In a heatproof bowl, whisk together the 3 egg yolks and lemon juice until light and slightly thickened. Place the bowl over a pot of gently simmering water (double boiler style), ensuring the bottom does not touch the water. Slowly drizzle in the warm melted butter while continuously whisking to emulsify. Once thick and smooth, stir in chopped fresh dill and season with salt and white pepper. Keep warm but do not overheat.
  2. Toast the English Muffins: Split and toast the muffins until golden and slightly crisp. Set aside on serving plates.
  3. Poach the Eggs (about 3-4 minutes per batch): Bring a medium saucepan filled with water and 1 tablespoon white vinegar to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the water. Poach for about 3 minutes for runny yolks or 4 minutes for slightly firmer yolks. Use a slotted spoon to lift eggs out and drain on a paper towel.
  4. Assemble the Eggs Benedict: Place 2-3 slices of smoked salmon on each English muffin half. Top with a poached egg, then spoon over a generous amount of dill hollandaise sauce. Garnish with fresh dill sprigs and optional capers or red onion.
  5. Serve Immediately: Enjoy while eggs are warm and hollandaise is silky. Pair with fresh greens or roasted potatoes if desired.

Notes

Use room temperature egg yolks for smoother hollandaise. Add melted butter slowly while whisking to prevent sauce from breaking. Keep heat low to avoid scrambling eggs. Vinegar in poaching water helps eggs hold shape. If hollandaise breaks, whisk in cold water or an extra egg yolk off heat to restore. Poached eggs are best served immediately. For dairy-free, substitute butter with vegan butter. For gluten-free, use gluten-free bread or hash brown nests.

Nutrition

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

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