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smoked salmon eggs benny with dill hollandaise

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
Cook Time 4 minutes
Total Time 9 minutes
Course Breakfast, brunch
Cuisine American, Canadian
Servings 1 person
Calories 783 kcal

Ingredients
  

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: 1muffinCalories: 783kcalCarbohydrates: 28gProtein: 21gFat: 65gSaturated Fat: 35gCholesterol: 840mgSodium: 812mgPotassium: 235mgFiber: 1gVitamin A: 2415IUCalcium: 139mgIron: 3mg
Keyword eggs benedict with salmon, eggs benny with salmon, hollandaise with dill
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