morning meal

Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise

Name: Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 cup baby arugula; 1 cup baby spinach; 2 tablespoons butter; 3 large egg yolks; 4 eggs, poached; 1 tablespoon fresh dill or 1 tsp. dried; 1 lemon; 2 slices thick multigrain bread; Salt and pepper to taste; 8 ounces smoked salmon; 2 tablespoons water; 1 tsp. Worcestershire sauce

“Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise could be just the pescatarian recipe you've been looking for. One serving contains 540 calories, 41g of protein, and 33g of fat. This recipe serves 2 and costs $6.33 per serving. 74 people were impressed by this recipe. Head to the store and pick up eggs, lemon, butter, and a few other things to make it today. It is brought to you by Foodista. A couple people really liked this breakfast. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a tremendous spoonacular score of 92%. If you like this recipe, take a look at these similar recipes: Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise, Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise, and Smoked Salmon Dill Eggs Benedict.”

total: 45 min
effort: Easy
serves: 2
ratings: New

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Ingredients

Serves 2

Baby arugula1 cup
Baby spinach1 cup
Butter2 tbsp
Egg yolkslarge3 large
Eggspoached4
Dill1 tbsp
Lemon1
Multigrain bread2 slice
Salt and pepper2 servings
Salmon8 oz
Water2 tbsp
Worcestershire sauce1 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 45 min

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.
3
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.Poach the eggs: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.Meanwhile, toast bread.

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