Smoked Salmon Eggs Benedict with Mustard-Dill Sauce is a scrumptious, lighter version of traditional Eggs Benedict. Plus, the sauce is much easier to prepare than Hollandaise!
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This Eggs Benedict Salmon recipe is a house favorite!
Recently, I started poaching eggs instead of frying them, as I prefer the more delicate texture of a poached egg. One morning as I was debating how to serve Robert his poached egg, I decided to create a version of Eggs Benedict with the smoked salmon we had on hand. I love how the flavors of mustard and dill complement salmon, so I created this Mustard Dill sauce in place of the more traditional Hollandaise.
The resulting dish – that I’m calling Smoked Salmon Eggs Benedict with Mustard Dill Sauce – was the result of my experimenting. Robert loved it, as did I! It’s now a regular breakfast offering in our home, especially when we have guests in town.
Salmon Eggs Benedict Ingredients
Here’s what you’ll need to make both these Eggs Benedict as well as the Mustard Dill sauce:
Mustard Dill Sauce
- Half and half
- Olive oil
- Dijon mustard
- Fresh dill
- White wine vinegar
- Shallots
Smoked Salmon Eggs Benedict
- English muffins
- Butter
- Smoked salmon
- Large eggs
How to make Salmon and Eggs Benedict
Here’s all you have to do to prepare these impressive eggs as well as their sauce:
Mustard Dill Sauce:
Note that you need to make the sauce the night before serving.
- Combine ingredients; refrigerate.
In a small mixing bowl, whisk together the half and half, olive oil, mustard, dill, vinegar, and shallot. Transfer to a sealed container and refrigerate overnight, to allow the flavors to blend. - Warm.
Place sauce in small saucepan and warm over low heat, stirring occasionally. Add 1 to 3 teaspoons half and half if sauce is too thick.
Smoked Salmon Eggs Benedict:
- Prep muffins; add salmon.
Toast English muffin halves; spread with butter. Top each piece of toast with smoked salmon. Place two halves on 6 individual plates and set aside. - Poach eggs.
Poach eggs to desired doneness (see my step-by-step instructions on how to poach an egg). - Assemble and serve.
Place an egg on top of smoked salmon. Drizzle mustard-dill sauce over the top. Serve immediately.
How to serve Salmon Benedict
To serve these Eggs Benedict, you can either follow the directions above and serve on individual plates, or place all the assembled eggs Benedict onto a large platter and either pass at the table or serve buffet-style. Add fresh fruit or a fruit salad on the side.
You are likely to have some sauce leftover; it keeps in the refrigerator for a week or so, and is also great on grilled chicken or pork.
Storing Smoked Salmon Benedict
Mustard sauce can be made up to 3 days ahead, placed in a sealed container and refrigerated. Eggs can be poached the night before, placed in water, covered and refrigerated. Drop eggs in hot but not boiling water for a minute or so (no more) to reheat just before serving.
Eggs Benedict Salmon FAQs
There are various theories as to where the breakfast dish Eggs Benedict was created – and therefore who created its name. The most common legend says it was the brainchild of a patron at the Waldorf Astoria Hotel in New York City. A hungover Lemuel Benedict ordered a poached egg on toast with bacon and hollandaise sauce. The maître d’ Oscar Tschirsky liked the dish so much he put it on the menu and named it for Benedict.
Traditionalists will insist that Eggs Benedict should be served with runny poached eggs. However, in my opinion, whether your poached eggs are runny or well-cooked is personal preference.
Smoked Salmon Eggs Benedict
Smoked Salmon Eggs Benedict with Mustard-Dill Sauce is a scrumptious, lighter version of traditional Eggs Benedict. Plus, the sauce is easier to prepare than Hollandaise!
- Yield: 6 servings, 2 eggs each 1x
Ingredients
Mustard Dill Sauce
- 2/3 cup half and half, plus more if needed to thin sauce
- 6 tablespoons olive oil
- 6 tablespoons Dijon mustard
- 5 tablespoons coarsely chopped fresh dill
- 4 teaspoons white wine vinegar
- 2 shallots, finely chopped
Smoked Salmon Eggs Benedict
- 6 English muffins, split in half
- 4 tablespoons butter
- 12 ounces smoked salmon
- 12 large eggs
Instructions
Mustard Dill Sauce
- In a small mixing bowl, whisk together the half and half, olive oil, mustard, dill, vinegar, and shallot. Transfer to a glass jar, cover and refrigerate overnight to allow the flavors to blend.
- Place sauce in small saucepan and warm over low heat, stirring occasionally. Add 1 to 3 teaspoons half and half if sauce is too thick.
Smoked Salmon Eggs Benedict
- Toast the English muffin halves; spread with butter. Top each piece of toast with smoked salmon.
- Place two halves on 6 individual plates and set aside.
- Poach the eggs to desired doneness (See my step-by-step instructions on how to poach an egg).
- Place an egg on top of smoked salmon.
- Drizzle mustard-dill sauce over the top.
- Serve immediately.
Notes
Make ahead: Mustard sauce can be made up to 3 days ahead, placed in a sealed container and refrigerated. Eggs can be poached the night before, placed in water, covered and refrigerated. Drop eggs in hot but not boiling water for a minute or so (no more) to reheat just before serving.
- Category: Breakfast, brunch
- Method: poaching
- Cuisine: American
Now… that is so tempting… Eggs Benedict is just about my favorite food.