Eggs Benedict with Smoked Salmon and Dill Hollandaise

6 servings


  • For the Sauce:
  • 3 large egg yolks
  • 2 tablespoons water
  • 2 sticks unsalted butter, melted
  • 1 teaspoon Tabasco sauce
  • Fresh lemon juice
  • 1 bunch fresh dill, chopped (reserve 6 sprigs)
  • Salt and pepper
  • For the Eggs:
  • 1/4 cup white vinegar
  • 12 large eggs
  • 6 English Muffins, cut in half, toasted
  • 1/2 pound smoked salmon
  • 2 ounces capers (optional)



Create a double boiler by placing a large heatproof bowl inside a pan half filled with water. Place the egg yolks and 2 tablespoons water in the bowl; make sure the water in the pan does not touch the bottom of the bowl. Bring the water to a gentle simmer over medium-low heat. Season the eggs with salt and pepper; whisk constantly until the mixture starts to thicken, about 5 minutes. (Be careful not to scramble the eggs!) Remove the bowl from the pan, resting it on a wet towel, formed into a ring, to secure it in place. Whisk the warm, melted butter into the eggs, a little at a time, making sure each addition is completely incorporated before adding more. Finally, add the Tabasco, a few drops of lemon juice and the chopped dill. Adjust the seasoning with salt and pepper and keep warm on or near the stove while poaching the eggs.


Fill a large, shallow pan with water to the depth of two inches. Bring to a simmer and add the vinegar. Working with 6 eggs, crack the eggs, one at a time, and gently slide them into the water. Do not allow the water to boil. Once the whites have set and the yolks are glazed, but still soft, about 4 minutes, use a slotted spoon to remove each egg to a large plate. Repeat with the remaining 6 eggs.

Blot the eggs with paper towels to remove the excess water. Place 2 English muffin halves, cut-side up, on each plate. Cover generously with smoked salmon. Place a warm poached egg on each English muffin half and cover with the dill hollandaise sauce. Garnish each egg with capers (if using) and a spring of dill.

Recipe reprinted by permission of <I>Woolverton Inn, NJ<. All rights reserved.

RecID 8794

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