Smoked Salmon and Dill Eggs Benedict
Preparation Time: 10 mins
Cooking Time: 10 mins
Servings: Serves 2
Ingredients
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50g butter, softened
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2 tablespoons fresh dill
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1 teaspoon lemon zest
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1 pinch cayenne pepper
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Salt and ground black pepper to taste
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1 teaspoon white vinegar
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4 eggs
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2 white muffins, split and toasted
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110g sliced smoked salmon
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4 small fresh dill sprigs
Method
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Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined. Set aside.
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Fill a large saucepan with 5 to 7cm (2 to 3 in) of water and bring to the 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.
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Generously spread each 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.