Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise


Lemon Dill Hollandaise:
3 large egg yolks
2 tablespoons water
Salt and Pepper
1 c. (2 sticks) unsalted butter
1 tsp. Worcestershire sauce
1 lemon
Fresh Dill
2 slices thick multigrain bread
4 eggs, poached
Splash of white vinegar for poaching (optional)
4 slices smoked salmon
1 cup baby spinach
1 cup baby arugula


Make Lemon Dill Hollandaise:
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 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.
Place toast on plates and top with arugula, spinach and salmon. Place eggs on top of salmon and spoon hollandaise over the top. Garnish with dill, salt and freshly cracked black pepper and serve.


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 (white) 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!


2.0 servings


Sunday, July 11, 2010 - 8:12pm


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