Name: Smoked Salmon Dill Eggs Benedict
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: Butter, softened - ¼ cup; Fresh dill - 2 tablespoons; Lemon zest - 1 teaspoon; Cayenne pepper - 1 pinch; Salt and ground black pepper to taste - 1 pinch; White vinegar - 1 teaspoon; Salt - 1 pinch; Eggs - 4; English muffins, split and toasted - 2; Sliced smoked salmon - 4 ounces; Cayenne pepper - 1 pinch; Salt and ground black pepper to taste - 1 pinch; Fresh dill sprigs - 4 small

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Smoked Salmon Dill Eggs Benedict

1. Butter, softened - ¼ cup

2. Fresh dill - 2 tablespoons

3. Lemon zest - 1 teaspoon

4. Cayenne pepper - 1 pinch

5. Salt and ground black pepper to taste - 1 pinch

6. White vinegar - 1 teaspoon

7. Salt - 1 pinch

8. Eggs - 4

9. English muffins, split and toasted - 2

10. Sliced smoked salmon - 4 ounces

11. Cayenne pepper - 1 pinch

12. Salt and ground black pepper to taste - 1 pinch

13. Fresh dill sprigs - 4 small

How to cook deliciously - Smoked Salmon Dill Eggs Benedict

1. Stage

Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined. Set aside.

2. Stage

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. Stage

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.