AmericanBreakfast
Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise
This take on Eggs Benedict layers smoked salmon and poached eggs over multigrain toast, with a simple hollandaise and fresh greens. The hollandaise comes together quickly over a double boiler, thickening in about 5 minutes. While the sauce cooks, you can poach your eggs and toast the bread, making this a relatively swift assembly. Finish with a generous spoon of the dill-infused sauce and a sprinkle of fresh pepper.
Method
6 steps · 45 min total
- 01
Prepare Hollandaise Base
Fill a medium saucepan about halfway with water and bring it to a gentle simmer over medium heat. In a separate heatproof bowl, combine the 3 large egg yolks and 2 tablespoons water. Season with a pinch of dill, salt, and pepper.
