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Perfect Smoked Salmon Eggs Benedict Recipe with Dill Hollandaise on Brioche Easy and Homemade

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A quick and easy smoked salmon eggs benedict featuring a fresh dill hollandaise sauce served on buttery brioche, perfect for special brunches or impressing guests.

Ingredients

Scale
  • 4 thick slices brioche (day-old works best)
  • 6 ounces smoked salmon (thinly sliced, Wild Alaskan preferred)
  • 4 large eggs (fresh and at room temperature)
  • 1 tablespoon white vinegar
  • 1/2 cup unsalted butter (115 grams, melted and warm)
  • 3 large egg yolks (room temperature)
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons fresh dill (finely chopped)
  • Salt to taste
  • Pinch of white pepper or cayenne (optional)

Instructions

  1. Prepare the dill hollandaise: In a heatproof bowl over gently simmering water (double boiler setup), whisk together the egg yolks and lemon juice until the mixture thickens and doubles in volume, about 3-4 minutes. Ensure the bowl doesn’t touch the water to avoid scrambling.
  2. Slowly drizzle in the melted warm butter while whisking constantly until the sauce thickens and becomes glossy.
  3. Stir in the chopped dill, salt, and a pinch of white pepper or cayenne. Keep warm off heat while preparing the rest.
  4. Poach the eggs: Fill a medium saucepan with 3-4 inches of water and bring to a gentle simmer. Add white vinegar.
  5. Crack one egg into a small bowl, then gently slide it into the water. Poach for 3-4 minutes for a runny yolk or longer if preferred.
  6. Use a slotted spoon to lift and drain the egg. Repeat with remaining eggs.
  7. Toast the brioche slices in a toaster or dry skillet until golden and crisp on edges.
  8. Assemble the eggs benedict: Place toasted brioche on plates, layer with smoked salmon, then gently place a poached egg on top.
  9. Spoon generous amounts of dill hollandaise over the eggs and garnish with extra dill sprigs if desired.
  10. Serve immediately while yolks are runny and hollandaise is warm.

Notes

If hollandaise starts to separate, whisk in a teaspoon of warm water to bring it back together. Trim wispy egg whites with kitchen scissors for neater presentation. Use fresh eggs for best poaching results. Toast brioche to prevent sogginess. Keep hollandaise warm off heat to avoid curdling.

Nutrition

Keywords: smoked salmon, eggs benedict, dill hollandaise, brioche, brunch recipe, poached eggs, easy hollandaise, homemade eggs benedict

Find it online: https://emmastirs.com/perfect-smoked-salmon-eggs-benedict-recipe-with-dill-hollandaise-on-brioche-easy-and-homemade/