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Perfect Smoked Salmon Benedict Recipe with Easy Creamy Dill Hollandaise

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A comforting yet elegant smoked salmon benedict featuring a creamy dill hollandaise sauce that is quick and easy to prepare, perfect for breakfast or brunch.

Ingredients

  • English Muffins – split and toasted
  • Smoked Salmon – thinly sliced, about 4 to 6 ounces (115 to 170 g)
  • Eggs – 4 large, for poaching
  • Butter – unsalted, 1/2 cup (113 g)
  • Egg Yolks – 3 large
  • Fresh Dill – finely chopped, about 2 tablespoons
  • Fresh Lemon Juice – 1 tablespoon
  • Cottage Cheese – 1/4 cup (60 g), small-curd and well-drained (optional)
  • White Wine Vinegar – 1 tablespoon
  • Salt & Pepper – to taste
  • Fresh Chives (optional) – for garnish

Instructions

  1. Toast English Muffins: Split and toast the English muffins until golden and crisp. Set aside and keep warm. (About 5 minutes)
  2. Poach the Eggs: Fill a medium saucepan with about 3 inches (7.5 cm) of water. Bring to a gentle simmer and add 1 tablespoon white wine vinegar. Crack each egg into a small bowl, then gently slide into the simmering water. Poach for 3 to 4 minutes for runny yolks or longer if you prefer firmer. Use a slotted spoon to remove eggs, drain on paper towels. (Total 10 minutes)
  3. Make the Dill Hollandaise: In a double boiler over gently simmering water, whisk together 3 egg yolks and 1 tablespoon lemon juice until the mixture thickens and doubles in volume (about 3-4 minutes). Gradually add melted butter (warm, not hot) in a slow stream while whisking constantly to emulsify. Stir in 1/4 cup small-curd cottage cheese and 2 tablespoons finely chopped dill, whisking until smooth. Season with salt and pepper to taste. Keep warm off the heat. (10 minutes)
  4. Assemble the Benedict: Place toasted muffin halves on plates. Layer each with a generous amount of smoked salmon. Carefully place one poached egg on top of the salmon.
  5. Finish with Hollandaise: Spoon the creamy dill hollandaise over each egg so it drapes beautifully. Garnish with extra dill or fresh chives if desired.
  6. Serve Immediately: Enjoy right away while the eggs are warm and the hollandaise is silky.

Notes

If hollandaise starts to separate, whisk in a teaspoon of warm water to bring it back together. Keep the sauce warm but not hot to avoid curdling. Use fresh eggs for perfect poached eggs. For gluten-free, substitute English muffins with gluten-free bread or toasted sweet potato rounds. For dairy-free hollandaise, use plant-based butter and omit cottage cheese.

Nutrition

Keywords: smoked salmon benedict, dill hollandaise, poached eggs, brunch recipe, easy hollandaise, creamy sauce, breakfast, smoked salmon

Find it online: https://tempotaste.com/perfect-smoked-salmon-benedict-recipe-with-easy-creamy-dill-hollandaise/