“You’ve got to try this,” my friend whispered one Saturday morning, sliding a plate across the table with a knowing grin. The delicate aroma of smoked salmon mingled with a tangy, creamy sauce that made me pause mid-sip of my coffee. Honestly, I was skeptical at first—eggs benedict felt like a fussy brunch dish reserved for chefs or weekend warriors armed with hours to spare. But this version, crowned with a bright dill hollandaise, was different.

That day, I found myself quietly obsessed, whipping up this perfect smoked salmon eggs benedict again and again over the week. It became my go-to comfort when the world felt a little too fast, a little too loud. The way the silky poached eggs broke open, mingling with the smoky fish and herb-kissed sauce, was just the kind of quiet joy that makes a morning feel like it belongs to you.

There’s something about this recipe that’s both approachable and indulgent—it doesn’t demand a fancy kitchen or exotic ingredients, just a little care and good timing. Plus, the dill hollandaise adds a fresh twist that brightens the whole dish without overpowering that rich, buttery base. It’s the kind of meal that’s perfect for when you want to treat yourself, but don’t want the stress that usually tags along with brunch classics.

I’ve made plenty of hollandaise sauces before, some smooth, others a bit lumpy, but the dill version here struck the perfect balance. It’s a subtle reminder that sometimes the best dishes come from a quiet moment, a simple idea, and a few trusted ingredients. And that’s why this smoked salmon eggs benedict recipe has stuck around—it’s a little luxurious, a little comforting, and a whole lot of delicious.

Why You’ll Love This Recipe

After testing this smoked salmon eggs benedict recipe multiple times, I can say it reliably delivers that wow factor without the usual fuss. Whether you’re an eggs benedict novice or a seasoned breakfast lover, here’s why this dish might just become your new favorite:

• Quick & Easy: Ready in about 30 minutes, so it fits nicely into a busy weekend morning or a relaxed brunch with friends.
• Simple Ingredients: No obscure items here—just smoked salmon, eggs, and pantry staples for the hollandaise.
• Perfect for Special Occasions: Ideal for lazy weekends, celebrations, or impressing guests without breaking a sweat.
• Crowd-Pleaser: The combination of silky eggs and smoky salmon always gets compliments, even from picky eaters.
• Unbelievably Delicious: The dill hollandaise adds a fresh herbal note that lifts the classic sauce to a new level of flavor.

This isn’t just your standard eggs benedict—what sets this recipe apart is the dill in the hollandaise. It’s a small but impactful twist that brightens the richness and complements the salmon beautifully. Plus, the poached eggs come out perfectly runny every time if you follow the timing tips below, making each bite a tender, flavorful experience.

Honestly, the balance of smoky, creamy, tangy, and herbal notes is what keeps me coming back for more. It’s comfort food with a bit of elegance, and it’s the kind of recipe that feels personal and satisfying every single time.

What Ingredients You Will Need

This smoked salmon eggs benedict recipe uses simple, wholesome ingredients to bring together bold flavors and a satisfying texture without too much hassle. Most are pantry staples or easy to find at your local market. Here’s what you’ll need:

• For the Eggs Benedict Base:
  • English muffins, split and toasted (I prefer Thomas’ brand for consistent texture)
  • Smoked salmon slices (look for wild-caught if possible for better flavor)
  • Fresh eggs, large (room temperature for easier poaching)
  • White vinegar (a splash helps the eggs hold their shape when poaching)
• For the Dill Hollandaise Sauce:
  • Unsalted butter, 1 cup (225g), melted and warm (European-style butter adds richness)
  • Egg yolks, 3 large (room temperature)
  • Fresh lemon juice, 1 tbsp (adds brightness)
  • Fresh dill, finely chopped, 2 tbsp (use tender fronds for best flavor)
  • Salt, to taste
  • Ground white pepper or cayenne, a pinch (optional, for subtle heat)

You can swap the English muffins for toasted homemade rosemary sea salt bread if you want something with a bit more crunch and flavor. And if you’re dairy-free, try using a plant-based butter substitute for the hollandaise—it still works surprisingly well.

For the smoked salmon, I usually pick up a package from the deli counter where it’s sliced fresh. It’s important to get good quality because the salmon really shines here. And if dill isn’t your thing, fresh tarragon or chives can be nice alternatives.

Equipment Needed

• Medium saucepan or double boiler for the hollandaise sauce
• Whisk (a balloon whisk is ideal for emulsifying the sauce)
• Small bowl or heatproof bowl to hold the egg yolks over simmering water
• Slotted spoon for poaching the eggs
• Toaster or oven for warming the English muffins
• Sharp knife and cutting board for chopping dill and slicing muffins

If you don’t have a double boiler, a heatproof bowl set over a saucepan with simmering water works just fine. I’ve made hollandaise in a pinch using a metal mixing bowl resting on a pot, and it turned out great.

For poaching eggs, a deep skillet or saucepan with plenty of water is key. A thermometer helps if you want to be precise, but you can also judge by gentle simmering bubbles.

Preparation Method

1. Prepare the Hollandaise Base: In a heatproof bowl over simmering water (not boiling), whisk together the egg yolks and lemon juice until the mixture thickens slightly and turns pale (about 3-4 minutes). Keep the bowl off direct heat to avoid scrambling.
2. Add Melted Butter: Slowly drizzle the warm melted butter into the yolks while whisking constantly. This slow incorporation is critical for a smooth, creamy sauce. Once all butter is added, the sauce should be thick and glossy.
3. Season and Add Dill: Stir in the chopped dill, salt, and a pinch of white pepper or cayenne for subtle warmth. Keep the sauce warm but off direct heat until ready to serve.
4. Poach the Eggs: Fill a skillet with about 3 inches (7.5 cm) of water, add a splash of white vinegar, and bring to a gentle simmer. Crack one egg into a small cup, then carefully slide it into the water. Poach for about 3 minutes for a runny yolk or up to 4 minutes for slightly firmer yolk. Remove with a slotted spoon and drain on a paper towel. Repeat with remaining eggs.
5. Toast the English Muffins: While eggs are poaching, toast the English muffins until golden and crisp. This prevents sogginess once the sauce is added.
6. Assemble the Eggs Benedict: Place smoked salmon slices on each toasted muffin half, top with a perfectly poached egg, and spoon over generous amounts of dill hollandaise sauce.
7. Garnish and Serve: Sprinkle with additional fresh dill or a few cracks of black pepper if you like. Serve immediately for best texture and flavor.

Pro tip: If your hollandaise sauce starts to thicken too much before serving, whisk in a teaspoon of warm water to loosen it up. Also, don’t rush the egg poaching—gentle simmering keeps whites tender and yolks luscious.

Cooking Tips & Techniques

Making eggs benedict at home can feel intimidating, but here are some tricks I’ve learned that make the process smoother:

• Egg Temperature Matters: Using room temperature eggs helps them poach evenly without shocking the water.
• Vinegar is Your Friend: Just a splash in the poaching water helps the egg whites coagulate quickly, leading to neater poached eggs.
• Slow Butter Addition: When making the hollandaise, add melted butter bit by bit while whisking—if you pour too fast, the sauce can break.
• Keep Hollandaise Warm: Warm it gently over simmering water or use a thermos to hold it until ready to serve. If it cools too much, the sauce thickens and loses gloss.
• Toast Muffins Well: This is key to avoiding soggy bottoms once sauce and salmon are added. Sometimes I toast mine a little extra to get a nice crunch.
• Practice Makes Perfect: Don’t fret if your first poached egg isn’t perfect—sometimes I have a few practice eggs before plating the final dish.

Over time, I realized multitasking is essential—toast the muffins while preparing the sauce, and poach eggs last so everything comes together hot and fresh. This coordination is what turns a good eggs benedict into a memorable one.

Variations & Adaptations

You can easily customize this smoked salmon eggs benedict recipe to suit different tastes or dietary needs:

• Vegetarian Version: Swap smoked salmon for sautéed spinach or grilled asparagus for a fresh twist.
• Gluten-Free Adaptation: Use gluten-free English muffins or substitute with toasted gluten-free bread.
• Spicy Kick: Add a dash of smoked paprika or cayenne to the hollandaise for a subtle heat.
• Herb Swap: If dill isn’t your favorite, fresh tarragon or chives work beautifully with hollandaise.
• Cooking Method: For a twist, try baking the assembled muffins with eggs and salmon under the broiler to warm through before adding sauce.

One variation I particularly enjoy is using a roasted garlic rosemary bread as the base instead of English muffins. It adds a savory depth that pairs wonderfully with the dill sauce and smoked salmon.

Serving & Storage Suggestions

This smoked salmon eggs benedict is best served immediately while the eggs are warm and the hollandaise is silky. Serve on plates warmed slightly to keep everything cozy.

Pair it with simple sides like mixed greens dressed lightly with lemon or a fresh fruit salad—something light to complement the richness. A glass of sparkling water with lemon or a mild black tea rounds out the meal nicely.

Leftovers can be stored separately: keep any extra hollandaise in an airtight container in the fridge for up to two days, then gently rewarm over low heat whisking to restore creaminess. Poached eggs don’t reheat well, so it’s best to make fresh ones if possible.

If you want to prep in advance, toast the muffins and keep them wrapped at room temperature, and slice the smoked salmon just before serving. The flavors meld beautifully over a few hours, but the texture is always best fresh.

Nutritional Information & Benefits

Each serving of this smoked salmon eggs benedict (one muffin half with salmon, egg, and sauce) contains approximately:

Calories	350-400 kcal
Protein	20-25g
Fat	28g (mostly from butter and salmon)
Carbohydrates	15g

Smoked salmon is a great source of omega-3 fatty acids, which support heart health. Eggs add high-quality protein and essential vitamins. The dill in the hollandaise contributes antioxidants and a fresh herbal flavor without added calories.

This recipe fits well into a balanced diet and can be adapted for gluten-free or dairy-free needs by swapping bread and butter. It’s a satisfying meal that nourishes without feeling heavy or overly rich.

Conclusion

This perfect smoked salmon eggs benedict with dill hollandaise is one of those recipes that feels special yet easy enough for a weekend morning at home. It combines familiar brunch flavors with a fresh herb twist that keeps it interesting and satisfying.

Feel free to customize it—try different breads, herbs, or even swap salmon for other smoked fish. That’s part of the fun and why this recipe has become a quiet favorite in my kitchen.

Give it a try when you have a little extra time to savor breakfast, and don’t be surprised if it becomes a regular request. It’s a gentle reminder that sometimes, the best meals are the ones made with a little care and a lot of love.

If you enjoy this, you might also appreciate the comforting charm of cozy Dublin coddle Irish sausage stew for a hearty dinner, or the indulgent sweetness of easy crispy no-knead rosemary sea salt bread to toast alongside your brunch.

FAQs about Perfect Smoked Salmon Eggs Benedict with Dill Hollandaise

How do I prevent my hollandaise sauce from breaking?

Whisk slowly while adding melted butter off the heat, and keep the sauce warm but not hot. If it starts to break, whisk in a teaspoon of warm water to bring it back together.

Can I make the dill hollandaise ahead of time?

You can prepare it up to a day in advance and keep it refrigerated. Rewarm gently in a double boiler and whisk before serving to restore texture.

What’s the best way to poach eggs for eggs benedict?

Use fresh eggs, room temperature if possible, and add a splash of vinegar to gently simmering water. Poach for about 3 minutes for runny yolks.

Can I substitute smoked salmon with something else?

Yes! Smoked trout or smoked mackerel work well, or for a vegetarian option, try sautéed spinach or grilled asparagus.

How do I store leftovers from this recipe?

Store hollandaise sauce separately in the fridge for up to two days. Eggs are best eaten fresh, and toasted muffins can be refrigerated or frozen and reheated before serving.

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