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!
Salmon Eggs Benedict: A Regular in Our Home
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.
Note that you need to make the sauce the night before serving. 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.Print
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
6 English muffins, split in half
4 tablespoons butter
12 ounces smoked salmon
12 large eggs
- 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 jar in a bain marie (bowl or pan of simmering water) to warm the sauce. Add 1 to 3 teaspoons half and half if sauce is too thick. Set aside and keep warm.
- 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.
Make ahead: Mustard sauce can be made up to 3 days ahead, covered and refrigerated. Bring to room temperature before serving. Eggs can be poached the night before, placed in water, covered and refrigerated. Drop in hot but not boiling water for just a minute or so to reheat just before serving.
- Category: Breakfast, brunch