Despite the absence of the traditional hollandaise sauce this smoked salmon eggs benedict is really really good
Prep Time
20 mins
Dificult
Medium
Servings
2
Ingredients
Instructions
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.
.jpg)
.JPG)
