As I'm sure you're aware of by now, I love eggs. I also love salmon lox and have been meaning to try eggs Benedict with salmon on it forever. I got the idea for this recipe from
Pinterest Martha Stewart, but I didn't follow her directions. For one, these are not poached eggs. I just can't make poached eggs, and besides, I prefer steamed eggs anyway (basically, heat your pan as normal, crack an egg into it then cover the pan. Set the timer for 3 minutes keeping the heat on medium-low. You'll have beautiful cooked egg with a nice runny yolk that has a white sheen over it...I learned that method about 6 months ago and have been making eggs that way ever since!).
Besides the salmon, the other thing that drew me to this particular recipe was the dill Bearnaise. Dill is one of my favorite spices, so I'm all about recipes that include it. Martha (of course) made her own Bearnaise's sauce...I did not. I bought a package of Knorr Bearnaise mix, made it according to the directions, then tossed in some fresh dill...worked just fine for me!
Well, I know some people are getting kinda tired of all the breakfast recipes (Mom...I'm looking at you), but it is my favorite meal of the day. I'm trying to find some tasty new ideas for lunch and dessert recipes (I still can't post dinner recipes due to my job...sorry), so it's not always gonna be all about breakfast...I promise! :)
'Salmon Eggs Benedict with Dill Bearnaise Sauce'
Source: Martha Stewart
1 packet of Bearnaise mix
(1 cup of milk and 1/4 cup of butter needed for the sauce)
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.