Smoked Salmon Dill Eggs Benedict

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1/4 cup butter, softened
2 tablespoons fresh dill
1 teaspoon lemon zest
1 pinch cayenne pepper
salt and ground black pepper to taste
1 teaspoon white vinegar
1 pinch salt
4 eggs
1-2 large tomatoes, sliced
4 ounces sliced smoked salmon
1 pinch cayenne pepper
salt and ground black pepper to taste
4 small fresh dill sprigs

Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined. Set aside.

Slice the tomatoes (about 1/4-1/2 inch thick) and set aside. Fill a large saucepan with 2 to 3 inches of water and bring to a 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. While eggs are cooking, spoon some of the dill butter onto a tomato slice and add a slice of smoked salmon.

Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water. Place egg on top of salmon. Season with cayenne pepper, salt, and black pepper to taste. Add a dill sprig so it looks pretty and serve.

I also added a side of bacon and an avocado.

About the author

Lauren Wilson. Lauren introduced Paleo into her lifestyle in 2010. She enjoys re-creating otherwise unhealthy meals and spreading the word about how easy (and delicious!) it is to eat well. Don't be surprised if she has chorizo or Sriracha included in her recipes. She's also got a major sweet tooth.

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