Smoked Salmon Dill Eggs Benedict |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Despite the absence of the traditional hollandaise sauce, this smoked salmon eggs benedict is really, really good. Ingredients:
1/4 cup 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 english muffins, split and toasted |
4 ounces sliced smoked salmon |
1 pinch cayenne pepper |
salt and ground black pepper to taste |
4 small fresh dill sprigs |
Directions:
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 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.
3. 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.
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