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Smoked Salmon Dill Eggs Benedict

Smoked Salmon Dill Eggs Benedict

Cost $10, save $15

Source: Recommended by CookPal

  • 10 Min
  • 2 Servings
  • $10

INGREDIENTS

  • Butter Mix

    • 🧈 ¼ cup butter, softened
    • 2 tablespoons fresh dill
    • 🍋 1 teaspoon lemon zest
    • 1 pinch cayenne pepper
    • salt and ground black pepper to taste

  • Poached Eggs

    • 1 teaspoon white vinegar
    • 🧂 1 pinch salt
    • 🥚 4 eggs

  • Assembly

    • 🍞 2 English muffins, split and toasted
    • 🐟 4 ounces sliced smoked salmon
    • 1 pinch cayenne pepper
    • salt and ground black pepper to taste
    • 4 small fresh dill sprigs

STEPS

1

Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined. Set aside.

2

Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar and a pinch of salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate.

3

Generously spread each English muffin half with dill butter. Top with a layer of smoked salmon, then 1 poached egg. Season with cayenne pepper, salt, and black pepper to taste. Garnish with a dill sprig and serve.

NUTRIENTS

Per 1 serving

🔥

528

Calories

  • 26
    Protein
  • 27
    Carbs
  • 35
    Fats

💡 Use the freshest eggs possible for optimal poaching results.Serve immediately after preparing to ensure eggs and muffins are warm.Make extra dill butter for toast or other breakfast items.