Smoked Salmon Dill Eggs Benedict Recipes
Ingredients
-
1/4 cup butter, softened
-
2 tablespoons fresh dill
-
1 teaspoon lemon zest
-
1 pinch cayenne pepper
-
salt and ground black pepper to taste
-
1 teaspoon white vinegar
-
1 pinch salt
-
4 eggs
-
2 English muffins, split and toasted
-
4 ounces sliced smoked salmon
-
1 pinch cayenne pepper
-
salt and ground black pepper to taste
-
4 small fresh dill sprigs
Directions
-
Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined. Set aside.
-
Fill a large saucepan with 2 to 3 inches of water
and bring to a boil over high heat. Reduce heat to medium-low, pour in
vinegar and a pinch of salt. Crack an egg into a bowl then gently slip
the egg into the water. Repeat with remaining eggs. Poach eggs until
whites are firm and yolks have thickened but are not hard, 4 to 6
minutes. Remove eggs from water with a slotted spoon, dab on a kitchen
towel to remove excess water, then transfer to a warm plate.
-
Generously spread each English muffin half with dill
butter. Top with a layer of smoked salmon, then 1 poached egg. Season
with cayenne pepper, salt, and black pepper to taste. Garnish with a
dill sprig and serve.
No comments:
Post a Comment