Smoked Salmon Dill Eggs Benedict
Description
This non-traditional eggs Benedict foregoes the hollandaise in favor of a simple dill butter.
Ingredients
•
1/4 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
Directions
1
Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined. Set aside.
2
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.
3
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.