Friday, March 9, 2012

Salmon Eggs Benedict with Dill Bearnaise Sauce

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'Salmon Eggs Benedict with Dill Bearnaise Sauce'


1 packet of Bearnaise mix
(1 cup of milk and 1/4 cup of butter needed for the sauce)
4 eggs
1 tablespoon fresh dill, plus more for garnish
8 ounces smoked salmon lox
4 English muffins, split in half, toasted


1. Prepare Bearnaise mix according to package directions in a small saucepan. Once sauce has thickened stir in tablespoon of fresh dill.

2. Heat a greased skillet over medium. Crack 4 eggs into heated pan and cover. Lower heat to low-medium and cook for 3 minutes (4-5 minutes if you prefer a more cooked yolk).

3. While eggs are cooking toast English muffins. Top muffins with desired amount of salmon, then top each with one egg. Spoon Bearnaise sauce over each muffin and garnish with remaining dill.



All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife


  1. You might want to try serving it on toasted challa, spread with a little cream cheese and sliced red onions

  2. Ooh this is perfect! I have had a friend asking me for tips to cook salmon, and she loves dill. This is perfect for her! Thank you!

    Grace Crawford Delux Alaska Fishing Trips Fly-In


All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife