Summary

Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise might be just the morn meal you are searching for. One serving contains 539 calories, 41g of protein, and 33g of fat. For $6.07 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. This recipe from Foodista has 73 fans. A mixture of baby arugula, baby spinach, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is amazing. Try Smoked Salmon Dill Eggs Benedict, Smoked Salmon Eggs Benedict, and Smoked Salmon Eggs Benedict for similar recipes.

Instructions

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.

Ingredients

• 1 baby arugula
• 2 baby spinach
• 3 butter
• 4 egg yolks
• 5 eggs, poached
• 6 fresh dill or 1 tsp. dried
• 7 lemon
• 8 thick multigrain bread
• 9 Salt and pepper to taste
• 10 smoked salmon
• 11 water
• 12 Worcestershire sauce

Directions

• 1 Make Lemon Dill Hollandaise:Fill a medium saucepan about halfway with water, and bring to a gentle simmer over medium heat.
• 2 Put the egg yolks and water in a heatproof bowl, season with a pinch of dill (if using dried), salt, and pepper.
• 4 Place toast on plates and top with arugula, spinach and salmon.
• 5 Place eggs on top of salmon and spoon hollandaise over the top.
• 6 Garnish with dill, salt and freshly cracked black pepper and serve.