Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise

Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise

  Ready in : 45 mins

Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise could be just the pescatarian recipe you've been looking for. One serving contains 540 calories, 41g of protein, and 33g of fat. This recipe serves 2 and costs $6.33 per serving. 74 people were impressed by this recipe. Head to the store and pick up eggs, lemon, butter, and a few other things to make it today. It is brought to you by Foodista. A couple people really liked this breakfast. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a tremendous spoonacular score of 92%.

Ingredients

baby arugula

baby arugula

1 cup

baby spinach

baby spinach

1 cup

butter

butter

2 tablespoons

egg yolks

egg yolks

3 large

eggs

eggs

4

dill

dill

1 tablespoon

lemon

lemon

1

multigrain bread

multigrain bread

2 slices

salt and pepper

salt and pepper

2 servings

salmon

salmon

8 ounces

water

water

2 tablespoons

worcestershire sauce

worcestershire sauce

1 tsp

Cooking in Steps

  1. 1
    Make Lemon Dill Hollandaise:Fill a medium saucepan about halfway with water, and bring to a gentle simmer over medium heat.

    hollandaise sauce

    hollandaise sauce

    lemon

    lemon

    water

    water

    dill

    dill

    sauce pan
    sauce pan
  2. 2
    Put the egg yolks and water in a heatproof bowl, season with a pinch of dill (if using dried), salt, and pepper.

    egg yolk

    egg yolk

    pepper

    pepper

    water

    water

    dill

    dill

    salt

    salt

    bowl
    bowl
  3. 3
    Whisk the ingredients together and then place the bowl on top of the saucepan. Keep stirring the egg mixture for about 5 minutes or until it begins to thicken. Make sure you dont scramble your eggs! Once the eggs are thickened, take the bowl off the water and set aside.Poach the eggs:Fill a medium saucepan with water, add a splash of white vinegar (optional, but this helps hold the whites together which results in nicely shaped eggs) and bring to a gentle simmer. You want tiny bubbles only, not a rolling boil. Gently add eggs to water and poach until deisred doneness.Meanwhile, toast bread.

    distilled white vinegar

    distilled white vinegar

    toast

    toast

    water

    water

    egg

    egg

    sauce pan
    sauce pan
    whisk
    whisk
    bowl
    bowl
  4. 4
    Place toast on plates and top with arugula, spinach and salmon.

    arugula

    arugula

    spinach

    spinach

    salmon

    salmon

    sandwich bread

    sandwich bread

  5. 5
    Place eggs on top of salmon and spoon hollandaise over the top.

    hollandaise sauce

    hollandaise sauce

    salmon

    salmon

    egg

    egg

  6. 6
    Garnish with dill, salt and freshly cracked black pepper and serve.

    cracked black peppercorns

    cracked black peppercorns

    dill

    dill

    salt

    salt