Smoked Salmon Dill Eggs Benedict recipe
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Ingredients
- ¼ cup butter, softened 2 tablespoons fresh dill 1 teaspoon lemon zest 1 pinch cayenne pepper salt and ground black pepper to taste 1 teaspoon white vinegar 1 pinch salt 4 eggs 2 English muffins, split and toasted 4 ounces sliced smoked salmon 1 pinch cayenne pepper salt and ground black pepper to taste 4 small fresh dill sprigs
Nutrition Info
- 527.6 caloriescarbohydrate: 27 gcholesterol: 399.6 mgfat: 35.3 gfiber: 0.2 gprotein: 26.3 gsaturatedFat: 18 gservingSize: -sodium: 1297.7 mgsugar: 0.7 gtransFat: : -unsaturatedFat: : -
Directions Smoked Salmon Dill Eggs Benedict
Directions
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Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined. Set aside.
Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar and a pinch of salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate.
Generously spread each English muffin half with dill butter. Top with a layer of smoked salmon, then 1 poached egg. Season with cayenne pepper, salt, and black pepper to taste. Garnish with a dill sprig and serve.