Smoked Salmon Dill Eggs Benedict

Description

Despite the absence of the traditional hollandaise sauce, this smoked salmon eggs benedict is really, really good.

Ingredients

• ¼ cup butter, softened
• 2 tablespoons fresh dill
• 1 teaspoon lemon zest
• 1 pinch cayenne pepper
• salt and ground black pepper to taste
• 1 teaspoon white vinegar
• 1 pinch salt
• 4 eggs
• 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

Instructions

1. Stir butter
2. dill
3. lemon zest
4. cayenne pepper
5. salt
6. and black pepper in a bowl until combined. Set aside.
7. Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low
8. 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
9. 4 to 6 minutes. Remove eggs from water with a slotted spoon
10. dab on a kitchen towel to remove excess water
11. then transfer to a warm plate.
12. Generously spread each English muffin half with dill butter. Top with a layer of smoked salmon
13. then 1 poached egg. Season with cayenne pepper
14. salt
15. and black pepper to taste. Garnish with a dill sprig and serve.

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Servings: 2