Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise

Ingredients

• •1 cup baby arugula
• •1 cup baby spinach
• •2 tablespoons butter
• •3 large egg yolks
• •4 eggs
• •1 tablespoon dill
• •1 lemon
• •2 slices multigrain bread
• •salt and pepper
• •8 ounces salmon
• •2 tablespoons water
• •1 tsp worcestershire sauce

We may earn a commission on Instacart orders, at no extra cost to you.

Method

From foodista.com — read the original

1. 1Make Lemon Dill Hollandaise:Fill a medium saucepan about halfway with water, and bring to a gentle simmer over medium heat.
2. 2Put the egg yolks and water in a heatproof bowl, season with a pinch of dill (if using dried), salt, and pepper.
3. 3Whisk 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!
4. 4Once the eggs are thickened, take the bowl off the water and set aside.
5. 5Poach 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.
6. 6You want tiny bubbles only, not a rolling boil. Gently add eggs to water and poach until deisred doneness. Meanwhile, toast bread.
7. 7Place toast on plates and top with arugula, spinach and salmon.
8. 8Place eggs on top of salmon and spoon hollandaise over the top.
9. 9Garnish with dill, salt and freshly cracked black pepper and serve.