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In this post, you will learn how to make Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise.
- 1 cup baby arugula
- 1 cup baby spinach
- 2 tablespoons butter
- 3 large egg yolks
- 4 eggs, poached
- 1 tablespoon fresh dill or 1 tsp. dried
- 1 lemon
- 2 slices thick multigrain bread
- Salt and pepper to taste
- 8 ounces smoked salmon
- 2 tablespoons water
- 1 tsp. Worcestershire sauce
- Make Lemon Dill Hollandaise:Fill a medium saucepan about halfway with water, and bring to a gentle simmer over medium heat.
- Put the egg yolks and water in a heatproof bowl, season with a pinch of dill (if using dried), salt, and pepper.
- Whisk the ingredients together and then place the bowl on top of the saucepan. Keep stirring the egg mixture for about 5 minutes or until it begins to thicken. Make sure you dont scramble your eggs! Once the eggs are thickened, take the bowl off the water and set aside.Poach the eggs:Fill a medium saucepan with water, add a splash of white vinegar (optional, but this helps hold the whites together which results in nicely shaped eggs) and bring to a gentle simmer. You want tiny bubbles only, not a rolling boil. Gently add eggs to water and poach until deisred doneness.Meanwhile, toast bread.
- Place toast on plates and top with arugula, spinach and salmon.
- Place eggs on top of salmon and spoon hollandaise over the top.
- Garnish with dill, salt and freshly cracked black pepper and serve.
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