Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise

Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise

Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise could be just the pescatarian recipe you've been looking for. One serving contains 540 calories, 41g of protein, and 33g of fat. This recipe serves 2 and costs $6.33 per serving. 74 people were impressed by this recipe. Head to the store and pick up eggs, lemon, butter, and a few other things to make it today. It is brought to you by Foodista. A couple people really liked this breakfast. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a tremendous spoonacular score of 92%. If you like this recipe, take a look at these similar recipes: Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise, Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise, and Smoked Salmon Dill Eggs Benedict.

Ingredients

You need the ingredients below to cook it

  • baby arugula

    baby arugula

    baby arugula

    20 grams

  • baby spinach

    baby spinach

    baby spinach

    30 grams

  • butter

    butter

    butter

    2 Tbsps

  • egg yolks

    egg yolks

    egg yolks

    3 larges

  • eggs

    eggs

    eggs, poached

    4 Items

  • dill

    dill

    fresh dill or 1 tsp. dried

    1 Tbsp

  • lemon

    lemon

    lemon

    1 item

  • multigrain bread

    multigrain bread

    thick multigrain bread

    2 slices

  • salt and pepper

    salt and pepper

    Salt and pepper to taste

    2 servings

  • salmon

    salmon

    smoked salmon

    226.796 grams

  • water

    water

    water

    2 Tbsps

  • worcestershire sauce

    worcestershire sauce

    Worcestershire sauce

    1 teaspoon

Instructions

Let's follow the instructions for cooking it

  1. Make Lemon Dill Hollandaise:
  2. Fill a medium saucepan about halfway with water, and bring to a gentle simmer over medium heat. Put the egg yolks and water in a heatproof bowl, season with a pinch of dill (if using dried), salt, and pepper. Whisk the ingredients together and then place the bowl on top of the saucepan. Keep stirring the egg mixture for about 5 minutes or until it begins to thicken. Make sure you dont scramble your eggs! Once the eggs are thickened, take the bowl off the water and set aside.
  3. Poach the eggs:
  4. Fill a medium saucepan with water, add a splash of white vinegar (optional, but this helps hold the whites together which results in nicely shaped eggs) and bring to a gentle simmer. You want tiny bubbles only, not a rolling boil. Gently add eggs to water and poach until deisred doneness.
  5. Meanwhile, toast bread.
  6. Place toast on plates and top with arugula, spinach and salmon. Place eggs on top of salmon and spoon hollandaise over the top. Garnish with dill, salt and freshly cracked black pepper and serve.