Rich and creamy eggs Benedict is a brunch classic for good reason. The dill hollandaise brightens up the plate, while the fatty, smoky salmon supports the tart hollandaise. Use our foolproof methods for the hollandaise and the poached eggs, and you’ll have a brunch that will wow any guest—even the in-laws.
Serves 4
INGREDIENTS
- 2 cups hollandaise
- 1 tablespoon chopped fresh dill fronds
- 4 English muffins
- 8 slices smoked salmon
- 4 eggs, poached
- Sliced scallions, to garnish
DIRECTIONS
Combine hollandaise with 2 teaspoons dill. Toast the English muffins and divide between 4 plates, top each English muffin with 2 slices smoked salmon, then a poached egg. Spoon dill hollandaise over each egg, garnish with extra dill and sliced scallions if desired and serve immediately.
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