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!
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.