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Creamy Smoked Salmon Eggs Benedict Bake with Easy Dill Hollandaise Recipe

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A cozy and indulgent baked eggs benedict dish combining smoky salmon, fluffy eggs, toasted English muffins, and a fresh dill hollandaise sauce. Perfect for effortless weekend brunches or entertaining guests.

Ingredients

Scale
  • 6 large eggs (room temperature for best texture)
  • 1 cup whole milk or half-and-half
  • 4 ounces smoked salmon, roughly chopped
  • 4 English muffins, split and lightly toasted
  • 2 tablespoons unsalted butter, melted (for brushing muffins)
  • 2 tablespoons chopped fresh chives (for garnish)
  • 3 large egg yolks (room temperature)
  • 1/2 cup unsalted butter (melted and warm)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh dill, finely chopped
  • Pinch of cayenne pepper (optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly butter your baking dish to prevent sticking.
  2. Split and toast the English muffins until golden. Brush each half with melted butter and arrange them evenly in the baking dish.
  3. In a medium bowl, whisk 6 large eggs with 1 cup whole milk or half-and-half until fully combined and slightly frothy, about 30 seconds.
  4. Scatter chopped smoked salmon pieces evenly over the buttered English muffin halves in the dish.
  5. Slowly pour the egg and milk mixture over the muffins and salmon, ensuring the liquid seeps into all the nooks.
  6. Bake for 25-30 minutes, or until the eggs are set but still slightly wobbly in the center and edges are lightly golden.
  7. While baking, prepare the dill hollandaise: fill a saucepan with a couple inches of water and bring to a gentle simmer.
  8. In a heatproof bowl, whisk 3 egg yolks with 1 tablespoon lemon juice until thickened and pale.
  9. Place the bowl over simmering water (without touching the water) and slowly drizzle in 1/2 cup melted butter while whisking vigorously until sauce thickens, about 5 minutes.
  10. Remove from heat and stir in chopped dill, a pinch of cayenne, salt, and pepper to taste.
  11. Remove the bake from the oven and let it sit for 5 minutes.
  12. Spoon the dill hollandaise generously over each serving and garnish with chopped chives.
  13. Serve warm with fresh greens or roasted potatoes.

Notes

Use room temperature eggs for best hollandaise texture. Whisk hollandaise constantly and add butter slowly to prevent breaking. Toast English muffins well to avoid sogginess. If hollandaise is too thick, whisk in a teaspoon of warm water. Leftovers keep well refrigerated for 2 days and reheat gently.

Nutrition

Keywords: smoked salmon, eggs benedict, baked eggs, dill hollandaise, brunch, easy recipe, creamy eggs, savory bake

Find it online: https://chrisfeasts.com/creamy-smoked-salmon-eggs-benedict-bake-with-easy-dill-hollandaise-recipe/