Smoked Salmon Eggs Benedict With Dill Hollandaise Recipe

Sunday Brunch

How to make the best meal of the week even better.

Sydney Oland
Smoked Salmon Eggs Benedict With Dill Hollandaise Recipe
*
  • Yield:Serves 4
  • Active time:40 minutes
  • Total time:40 minutes
This recipe appears in:
Sunday Brunch: Smoked Salmon Eggs Benedict With Dill Hollandaise

[Photograph: Sydney Oland]

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

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Ingredients

  • 1 recipe Foolproof Hollandaise
  • 1 tablespoon chopped fresh dill fronds
  • 4 English muffins
  • 8 slices smoked salmon
  • 4 eggs, poached with this method
  • Sliced scallions, to garnish

Directions

  1. 1.

    Combine hollandaise with 2 teaspoons dill. Toast the English muffins and divide between 4 plates, top each English muffin with 2 slices smoked salmon, then a poached egg. Spoon dill hollandaise over each egg, garnish with extra dill and sliced scallions if desired and serve immediately.

Sydney Oland
Product Developer/Food Writer

After finishing my degree from the University of Toronto in Studio Art and English I moved to Boston to complete my MA in the Gastronomy program at Boston University and a culinary diploma from The Cambridge Culinary School of Arts. My husband and I operate a drum and bass record store, and have two cats, Rita and Sheryl. You can find me posting weekly here on SE in my two columns, British Bites and Sunday Brunch, or every once in a while in the Boston Globe.

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