Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise

Photo: Princess Aioli

Ingredients

2 slices thick multigrain bread

4 eggs, poached

4 slices smoked salmon

1 cup baby spinach

1 cup baby arugula

Lemon Dill Hollandaise (recipe below)

Preparation

Make Lemon Dill Hollandaise, then poach eggs. Or poach eggs, then make Lemon Dill Hollandaise. Either one is fine, just avoid trying to do both at the same time unless you have two sets of hands.

Note: I don’t keep plain old white vinegar in my house, so I used a Moscato wine vinegar I keep around for special occasions. I highly recommend using a specialty vinegar to poach the eggs if you can – it gave the eggs a lovely (but subtle) flavor.

Order of layers: toast on plate, then baby arugula and baby spinach, then smoked salmon, then poached eggs, then Lemon Dill Hollandaise. Throw a little more salt and pepper on top, pour yourselves a Blood Mary, and enjoy!

Lemon Dill Hollandaise - 3 large egg yolks - 2 tablespoons water - Salt - Pepper - 1 c. (2 sticks) unsalted butter - 1 tsp. Worcestershire sauce - 1 lemon - Dill (fresh would obviously be preferred, but I cheated and used dried, since that’s all I had on hand) Fill a medium saucepan about halfway with water, and bring to a gentle simmer over medium heat. Put the egg yolks and water in a heatproof bowl, season with a pinch of dill (if using dried), salt, and pepper. 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 don’t scramble your eggs! Once the eggs are thickened, take the bowl off the <