AmericanBreakfast

Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise Recipe

Name: Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 cup baby arugula; 1 cup baby spinach; 2 tablespoons butter; 3 large egg yolks; 4 eggs; 1 tablespoon dill; 1 lemon; 2 slices multigrain bread; 2 servings salt and pepper; 8 ounces salmon; 2 tablespoons water; 1 tsp worcestershire sauce

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.

Recipes.zone

September 3, 2026

Back45 minServes 2Medium540 kcal

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pescatarian high-protein brunch comfort food

About this recipe

Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise is a American breakfast recipe that takes about 45 min from start to finish and serves 2. It calls for 12 ingredients across 6 steps, and is rated medium. A serving works out at around 540 kcal with roughly 41 g of protein. Filed under pescatarian, high-protein, brunch and comfort food.