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Perfect Smoked Salmon Benedict Recipe Easy Creamy Dill Hollandaise on Brioche

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A luxurious yet easy brunch recipe featuring smoked salmon and poached eggs on toasted brioche, topped with a creamy dill hollandaise sauce. Perfect for special occasions or a comforting weekend treat.

Ingredients

Scale
  • 4 thick-cut brioche slices
  • 4 large eggs
  • 1 tablespoon white vinegar
  • 3 egg yolks, room temperature
  • 6 tablespoons unsalted butter, melted and warm
  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon Dijon mustard
  • Salt to taste
  • White pepper to taste
  • Smoked salmon, thinly sliced (amount to preference)

Instructions

  1. Toast 4 thick slices of brioche until golden and slightly crisp, about 3-4 minutes per side in a skillet or using a toaster. Set aside and keep warm.
  2. Fill a medium saucepan with 3-4 inches of water and bring to a gentle simmer. Add 1 tablespoon white vinegar.
  3. Crack one egg into a small bowl, then gently slide it into the water. Poach for 3-4 minutes until the whites are set but yolks remain runny. Use a slotted spoon to remove, drain briefly, and place on a paper towel. Repeat for remaining eggs.
  4. In a heatproof bowl, vigorously whisk 3 egg yolks with 1 tablespoon lemon juice and 1 teaspoon Dijon mustard until pale and slightly thickened.
  5. Place the bowl over simmering water (double boiler style), making sure the bowl doesn’t touch the water.
  6. Slowly drizzle in 6 tablespoons melted unsalted butter while whisking constantly until the sauce thickens and becomes glossy.
  7. Remove from heat and stir in 2 tablespoons finely chopped fresh dill, salt, and white pepper to taste. If the sauce gets too thick, whisk in a splash of warm water to loosen.
  8. Place toasted brioche slices on plates. Layer each with a few slices of smoked salmon, then top with a poached egg.
  9. Spoon the creamy dill hollandaise generously over the eggs.
  10. Garnish with extra dill or cracked black pepper and serve immediately while warm.

Notes

Poach eggs one at a time for best shape. Use fresh dill for best flavor. Toast brioche to balance crisp edges and soft centers. Whisk hollandaise slowly and steadily to prevent breaking. Hollandaise can be made ahead and gently reheated. For gluten-free, substitute brioche with gluten-free bread. For dairy-free, use vegan butter but flavor will differ.

Nutrition

Keywords: smoked salmon benedict, eggs benedict, creamy dill hollandaise, brioche, brunch recipe, poached eggs, easy brunch, smoked salmon

Find it online: https://chrisfeasts.com/perfect-smoked-salmon-benedict-recipe-easy-creamy-dill-hollandaise-on-brioche/