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!
Servings: 6 servings, 2 eggs each
Calories: 585kcal
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 fresh dill coarsely chopped
- 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
- 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.
Nutrition
Calories: 585kcal | Carbohydrates: 30g | Protein: 29g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 415mg | Sodium: 1094mg | Potassium: 404mg | Fiber: 2g | Sugar: 2g | Vitamin A: 954IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 3mg