Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
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[Photograph: Sydney Oland]

Rich and creamy eggs Benedict is a brunch classic for good reason. And in my book, smoked salmon is a welcome addition to any table, brunch or not. It doesn't get much better than combining the two (especially when you throw in some mimosas and Bloody Marys).

The dill hollandaise brightens up the plate, while the fatty, smoky salmon supports the tart hollandaise. Use our foolproof methods for the hollandaise and the poached eggs, and you'll have a brunch that will wow any guest—even the in-laws.

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

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