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Smoked Salmon Eggs Benedict with Dill Hollandaise (Paleo, Primal, GAPS, PHD)
Dani
Eggs Benedict with smoked salmon and a creamy homemade hollandaise sauce flavored with dill! Sounds fancy but this recipe is actually really easy to make!
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Prep Time
5
minutes
mins
Cook Time
4
minutes
mins
Total Time
9
minutes
mins
Course
Breakfast, brunch
Cuisine
American, Canadian
Servings
1
person
Calories
783
kcal
Ingredients
1x
2x
3x
For the eggs and muffin
2
eggs
1
grain-free English muffin cut in half
few slices of smoked salmon
For the hollandaise
2
egg yolks
4
tbsp
butter
1
tsp
dill
Instructions
Boil some water.
Break eggs into a cup, then slowly pour into the boiling water one at a time.
Let them cook for 4 minutes, then strain them. Let them dry a bit.
Layer 1 side of the muffin, then smoked salmon, then egg, then hollandaise.
Melt the butter in a pan over medium-low heat.
Break the two egg yolks into a blender or food processor and turn it on.
Very slowly, drizzle in the butter. Super slowly!
The sauce will thicken, add dill (or sprinkle it on top, like I did because I forgot to add it to the blender).
Notes
Use grass-fed butter and pastured eggs for best results!
Nutrition
Serving:
1
muffin
Calories:
783
kcal
Carbohydrates:
28
g
Protein:
21
g
Fat:
65
g
Saturated Fat:
35
g
Cholesterol:
840
mg
Sodium:
812
mg
Potassium:
235
mg
Fiber:
1
g
Vitamin A:
2415
IU
Calcium:
139
mg
Iron:
3
mg
Keyword
eggs benedict with salmon, eggs benny with salmon, hollandaise with dill
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