Smoked Salmon Dill Eggs Benedict
Serves: 3
Ally Shanahan
1 January 1970
Based on User reviews:
46
Spice
59
Sweetness
63
Sourness
45
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Butter (softened)4 small
Dill (fresh sprigs)1 tsp
Lemon Zest1 pinch
Cayenne Pepper1
Salt1 tsp
White Vinegar4
Eggs110 g
Smoked Salmon (sliced)Directions:
1
Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined
2
Set aside
3
Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat
4
Reduce heat to medium-low, pour in vinegar and a pinch of salt
5
Crack an egg into a bowl then gently slip the egg into the water
6
Repeat with remaining eggs
7
Poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes
8
Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate
9
Generously spread each English muffin half with dill butter
10
Top with a layer of smoked salmon, then 1 poached egg
11
Season with cayenne pepper, salt, and black pepper to taste
12
Garnish with a dill sprig and serve