Ingredients
Dill Hollandaise Sauce
- 1 TBSP Lemon juice
- ½ cup Unsalted butter melted
- 3 Egg yolks
- 1 TBSP Fresh dill chopped
- Salt to taste
- Black pepper to taste
Eggs Benedict
- 2 English muffins split
- 4 Slices Lox smoked salmon
- 1 TBSP White vinegar for poaching eggs
- 4 Eggs
Blood Orange
- 2 Blood oranges washed and sliced
Coffee
- Coffee
- Your choice of creamer
- Your choice of sweetener
Instructions
- Toast the English muffins: Split the English muffins and toast them in a toaster or on a griddle until golden brown. Set aside.
- Make the Hollandaise sauce: Melt butter over low heat in a small saucepan - do not let it boil. Then remove from the heat. Whisk in egg yolks and half of the lemon juice. Return the saucepan to heat, while whisking continuously, until the sauce becomes very thick. Remove from the heat immediately. Set aside. (The sauce should be thick, buttery, lemony, and just slightly salty.) Stir in chopped fresh dill and season with salt and pepper to taste. Set aside.
- Poach the eggs: Fill a medium saucepan with water and bring it to a gentle simmer over medium heat. Add white vinegar to the water.
- Crack each egg into a small bowl or ramekin. Gently slide the eggs one at a time into the simmering water, ensuring they don't crowd each other. Poach for 3-4 minutes for soft, runny yolks.
- Carefully remove the eggs with a slotted spoon and set them on a paper towel to drain.
- Assemble the Eggs Benedict: Place a toasted English muffin half on each plate. Top each muffin half with a slice of smoked salmon. Gently place poached eggs on top of the salmon on each muffin half.
- Spoon the dill hollandaise sauce generously over the eggs.
- Brew the coffee: Brew your favorite coffee using your preferred method. Pour into mugs and add creamer and sweetener if desired.
- Serve the smoked salmon eggs Benedict with dill hollandaise, blood orange slices, and freshly brewed coffee.
Nutrition
Calories: 808kcal | Carbohydrates: 29g | Protein: 28g | Fat: 64g | Saturated Fat: 35g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 750mg | Sodium: 723mg | Potassium: 334mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2362IU | Vitamin C: 7mg | Calcium: 138mg | Iron: 3mg

Smoked Salmon Benedict
Ingredients
Dill Hollandaise Sauce
- 1 TBSP Lemon juice
- ½ cup Unsalted butter melted
- 3 Egg yolks
- 1 TBSP Fresh dill chopped
- Salt to taste
- Black pepper to taste
Eggs Benedict
- 2 English muffins split
- 4 Slices Lox smoked salmon
- 1 TBSP White vinegar for poaching eggs
- 4 Eggs
Blood Orange
- 2 Blood oranges washed and sliced
Coffee
- Coffee
- Your choice of creamer
- Your choice of sweetener
Instructions
- Toast the English muffins: Split the English muffins and toast them in a toaster or on a griddle until golden brown. Set aside.
- Make the Hollandaise sauce: Melt butter over low heat in a small saucepan - do not let it boil. Then remove from the heat. Whisk in egg yolks and half of the lemon juice. Return the saucepan to heat, while whisking continuously, until the sauce becomes very thick. Remove from the heat immediately. Set aside. (The sauce should be thick, buttery, lemony, and just slightly salty.) Stir in chopped fresh dill and season with salt and pepper to taste. Set aside.
- Poach the eggs: Fill a medium saucepan with water and bring it to a gentle simmer over medium heat. Add white vinegar to the water.
- Crack each egg into a small bowl or ramekin. Gently slide the eggs one at a time into the simmering water, ensuring they don't crowd each other. Poach for 3-4 minutes for soft, runny yolks.
- Carefully remove the eggs with a slotted spoon and set them on a paper towel to drain.
- Assemble the Eggs Benedict: Place a toasted English muffin half on each plate. Top each muffin half with a slice of smoked salmon. Gently place poached eggs on top of the salmon on each muffin half.
- Spoon the dill hollandaise sauce generously over the eggs.
- Brew the coffee: Brew your favorite coffee using your preferred method. Pour into mugs and add creamer and sweetener if desired.
- Serve the smoked salmon eggs Benedict with dill hollandaise, blood orange slices, and freshly brewed coffee.
Nutrition
Calories: 808kcalCarbohydrates: 29gProtein: 28gFat: 64gSaturated Fat: 35gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 750mgSodium: 723mgPotassium: 334mgFiber: 2gSugar: 2gVitamin A: 2362IUVitamin C: 7mgCalcium: 138mgIron: 3mg
Tried this recipe?Let us know how it was!