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This delightful twist on the classic eggs benedict, featuring smoked salmon and dill, is incredibly delicious even without the traditional hollandaise sauce.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Yield: 2 servings
Ingredients
- ¼ cup of softened butter
- 2 tablespoons of fresh dill
- 1 teaspoon of lemon zest
- A pinch of cayenne pepper
- Salt and ground black pepper to taste
- 1 teaspoon of white vinegar
- A pinch of salt
- 4 eggs
- 2 toasted English muffins, split
- 4 ounces of sliced smoked salmon
- A pinch of cayenne pepper
- Salt and ground black pepper to taste
- 4 small sprigs of fresh dill
Instructions
- Combine the butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl. Set this mixture aside.
- Fill a large saucepan with 2 to 3 inches of water and bring it to a boil over high heat. Reduce the heat to medium-low, add the vinegar and a pinch of salt. Crack an egg into a bowl and gently slip the egg into the water. Repeat this process with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, which should take about 4 to 6 minutes. Remove the eggs from the water with a slotted spoon, dab them on a kitchen towel to remove excess water, and then transfer them to a warm plate.
- Generously spread each half of the toasted English muffins with the dill butter. Top them with a layer of smoked salmon, followed by a poached egg. Season the dish with cayenne pepper, salt, and black pepper to taste. Garnish each serving with a sprig of dill and serve.
Nutritional Information: Calories: 528, Total Fat: 35g, Saturated Fat: 18g, Cholesterol: 400mg, Sodium: 1298mg, Total Carbohydrate: 27g, Dietary Fiber: 0g, Total Sugars: 1g, Protein: 26g, Vitamin C: 5mg, Calcium: 171mg, Iron: 3mg, Potassium: 259mg
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