This is the kind of brunch that feels elevated without being precious. Crisp, dill-scented waffles replace the English muffin, smoked salmon stands in for Canadian bacon, and a gently poached egg with a spoonful of Hollandaise ties everything together. It’s straightforward to execute once you break the workflow into clear stages: waffles, poached eggs, warm sauce, assembly.

I write this because the swaps here are intentional. The dill in the waffle threads a fresh herb note through every bite, cutting the richness of the butter and Hollandaise. The seltzer keeps the waffle light; the separated egg gives the waffles lift without weighing them down. Timing is the challenge, not the technique.

Below you’ll find a precise shopping list, the exact ingredient notes, step-by-step directions taken from the source, and practical tips to keep everything on schedule. Read the prep and the assembly steps before you start. Set your mise en place. Then relax and enjoy how fast this comes together once the waffle iron and poaching water are cooperating.

Shopping List

Waffle ingredients and baking basics — flour, sugar, baking powder, salt, pepper, egg, butter, milk, seltzer, fresh dill.
Poaching and assembly items — 4 jumbo eggs, white vinegar, smoked salmon slices, Hollandaise sauce, extra chopped dill for garnish if you like.
Equipment reminders — waffle iron, straight-sided pan for poaching, slotted spoon, wire rack and baking sheet to hold waffles warm.

Ingredients

1cupall purpose flour — the base for the waffle batter; provides structure.
1tablespoongranulated sugar — a touch of sweetness to balance the savory components.
½tablespoonbaking powder — leavening to keep the waffles light.
½teaspoontable salt — seasons the batter; bring it down slightly if your smoked salmon is very salty.
¾teaspoonfreshly-ground black pepper — adds a mild heat and aromatic lift.
1large egg, separated — yolk enriches the batter; the beaten white adds loft.
¼cupunsalted butter, melted — flavor and richness in the waffles.
2tablespoonsmilk — adjusts batter consistency; whole milk gives more richness.
¾cupseltzer — lightens the batter for crispness.
2tablespoonschopped fresh dill — the herb that defines the waffles; fold gently into batter.
4jumboeggs(chilled and very fresh) — for poaching; freshest eggs hold their shape best.
2teaspoonswhite vinegar — helps the egg whites coagulate while poaching.
8slicessmoked salmon(“lox”, sliced thinly) — the savory, silky layer between waffle and egg.
½cupHollandaise Sauce — warm and spooned over the poached egg; adjust quantity per taste.
chopped fresh dill, to garnish (optional) — optional bright finish on the plated dish.

How to Prepare Smoked Salmon Eggs Benedict with Dill Waffles

Preheat the oven to 150–200°F (or set to the “warming” setting). Preheat your waffle iron according to the manufacturer’s directions; grease it only if your manufacturer’s instructions recommend greasing.
In a large bowl, whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, 1/2 tablespoon baking powder, 1/2 teaspoon table salt, and 3/4 teaspoon freshly ground black pepper.
Separate the 1 large egg. Whisk the egg yolk into the dry ingredients along with 3/4 cup seltzer, 2 tablespoons milk, 1/4 cup melted unsalted butter, and 2 tablespoons chopped fresh dill. The batter will be lumpy.
In a medium bowl, beat the reserved egg white until stiff but not dry peaks form. Gently fold the beaten egg white into the batter just until streaks disappear. Let the batter rest while the waffle iron finishes heating.
Cook the waffles: following your waffle iron’s instructions, cook the batter until the waffles are golden brown and crisp. Transfer cooked waffles in a single layer to a wire rack set over a baking sheet and place in the preheated oven to keep warm.
Prepare to poach eggs: fill a large bowl with hot (not boiling) water, cover to keep warm, and set aside. In a 10–12 inch straight-sided pan, add about 2 inches of water and stir in 2 teaspoons white vinegar. Bring the water to a gentle simmer (not a full rolling boil).
Crack each of the 4 jumbo eggs into a dry measuring cup, then gently slip each egg into the simmering water, leaving room between them. Allow each white to coagulate slightly before adding the next egg. Use a slotted spoon to gently move the eggs a few times so they do not stick to the bottom.
Cook the poached eggs 3–4 minutes, or until they reach your desired doneness. Remove the eggs with a slotted spoon and transfer them to the bowl of hot water to keep warm until assembly.
Warm the 1/2 cup Hollandaise Sauce gently if it is chilled so it is ready to serve.
Assemble each serving: place one warm waffle on a plate, top with 2 slices smoked salmon, remove one poached egg from the hot water with a slotted spoon and drain briefly, place the egg on the salmon, and spoon a small ladleful of Hollandaise over the egg. Garnish with chopped fresh dill if desired and serve immediately.

Why This Smoked Salmon Eggs Benedict with Dill Waffles Stands Out

The contrast drives the dish. Crisp, slightly buttery waffles with dill cut through the silky, smoky salmon and the lush Hollandaise. You get textural interplay—crisp waffle edge, tender interior, silken salmon, and the pop-and-run of a poached yolk. The dill is not just garnish; it flavors the waffle batter so every bite echoes the salmon.

It’s also flexible. You can scale it up for a small brunch crowd by holding waffles warm in the oven and poaching eggs in batches. The method keeps the components distinct and reliable: make the waffles, keep them warm on a rack, poach near service, then assemble quickly.

Healthier Substitutions

Butter — swap half the melted unsalted butter with a neutral oil to cut saturated fat without losing tenderness.
Hollandaise Sauce — use a lighter emulsion-based sauce or reduce the amount spooned on each serving to lower calories while retaining flavor.
Flour — substitute up to half with whole-wheat pastry flour for extra fiber (expect a slightly denser waffle).
Smoked salmon — choose a lower-sodium smoked salmon and rinse very briefly if it seems excessively salty; pat dry before using.

Tools & Equipment Needed

Waffle iron — follow your model’s instructions for batter quantities and preheating.
Large mixing bowl and medium bowl — for dry ingredients and beating egg white.
Whisk and rubber spatula — whisk dry ingredients and fold whites gently.
Wire rack set over a baking sheet and oven — keeps waffles crisp in a single layer while holding warm.
10–12 inch straight-sided pan — for poaching; depth matters to keep eggs submerged without boiling.
Slotted spoon and measuring cups — for gently lowering eggs and measuring liquids.
Small ladle or spoon — for saucing Hollandaise on each egg.

Frequent Missteps to Avoid

Overmixing the batter — fold in the beaten egg white just until streaks disappear. Overmixing deflates the air you worked to create.
Crowding the poaching pan — add eggs with space between them so they don’t merge or stick.
Holding waffles stacked — stack them and they steam; keep them single-layered on a wire rack in the oven to preserve crisp edges.
Boiling the poaching water — aggressive boiling breaks up the whites. Aim for a gentle simmer.
Serving chilled Hollandaise — if it’s cold it will thicken; gently warm it so it pours easily but don’t overheat and curdle it.

Health-Conscious Tweaks

Use low-fat milk instead of whole milk — reduces calories with minimal texture change in the batter.
Portion the Hollandaise — spoon a modest amount over each egg and offer extra on the side for guests who want more.
Increase dill — herbs add flavor without fat; boosting the dill can let you use slightly less sauce.
Serve with a green side — lemony arugula or a simple dill-cucumber salad lightens the plate.

Chef’s Notes

Timing and mise en place

Prep everything before you start cooking: measure dry ingredients, chop the dill, separate the egg, have the smoked salmon portioned and the Hollandaise warmed. Waffles cook quickly; poaching eggs takes attention but not hands-on time. Stagger tasks so the waffle iron and the poaching pan are used efficiently.

Egg freshness matters

Use very fresh eggs for clean poaches. Crack each egg into a small cup first; that makes lowering them into the water gentle and keeps shells and bits out of the pan.

Keeping waffles crisp

Transfer waffles to a wire rack over a baking sheet and keep them in the warmed oven. Don’t stack them — steam will soften the exterior.

Store, Freeze & Reheat

Waffles — cool completely, then freeze in a single layer on a baking sheet. Once firm, stack with parchment between and store in a freezer bag up to 1 month. Reheat in a toaster or 350°F oven until hot and crisp.
Smoked salmon — keep refrigerated and use within its recommended shelf life. Do not freeze unless it’s vacuum packed; texture changes on thawing.
Poached eggs — best eaten immediately. If you must hold, keep them in hot water (not boiling) for up to 15 minutes; note quality declines after that.
Hollandaise — store chilled in an airtight container for up to 2 days. Rewarm gently over a double boiler or in very short bursts in a low-power microwave while stirring constantly.

Ask the Chef

Q: Can I make the waffles ahead? — A: Yes. Freeze or keep them warm on a rack in a low oven. Re-crisp before serving.
Q: Can I use a different fish? — A: Smoked trout or gravlax-style salmon both work; adjust seasoning if the fish is saltier.
Q: I don’t have seltzer. What then? — A: Club soda or plain carbonated water works similarly to lighten the batter.
Q: How do I know when poached eggs are done? — A: A 3–4 minute cook gives a runny yolk with set whites. Shorten for softer whites, lengthen if you prefer firmer yolks.

Next Steps

When you’re comfortable with the workflow, try small variations: a lemon-dill Hollandaise for brightness, or a caper sprinkle with the salmon for briny contrast. Keep notes on timing for your waffle iron and poaching pan so you can hit perfect results consistently.

Make a test batch to dial in the waffle iron crispness, then invite someone over. This is a dish meant to be enjoyed the moment you assemble it—runny yolk, warm Hollandaise, fragrant dill. Minimal fuss, maximum reward.

Print Recipe Pin Recipe