Smoked Salmon Eggs Benedict with Dill Waffles
This Smoked Salmon Eggs Benedict with Dill Waffles is a brunch masterpiece! Fluffy dill waffles topped with poached eggs and rich hollandaise sauce.
Equipment
- Mixing bowls
- Whisk
- Waffle maker
- Slotted Spoon
- Double boiler or heatproof bowl
- Spatula
Ingredients
For the Waffles:
- 1 cup All-purpose flour
- 1 tablespoon Granulated sugar
- 1 tablespoon Baking powder
- 1 teaspoon Table salt
- 1/2 teaspoon Freshly-ground black pepper
- 1 large Egg for waffle batter
- 1/4 cup Unsalted butter melted
- 2 tablespoons Milk
- 1/2 cup Seltzer
- 2 tablespoons Chopped fresh dill
For the Poached Eggs and Toppings:
- 4 jumbo Eggs for poaching
- 2 teaspoons White vinegar
- 4 ounces Smoked salmon
- 1 batch Hollandaise Sauce
- 2 tablespoons Chopped fresh dill for garnish
Instructions
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and black pepper.
- In a separate bowl, beat the egg yolk and mix in melted butter and milk until smooth.
- Pour the wet mixture into the dry ingredients and mix gently. Then, add seltzer and fresh dill, folding until just combined.
- Preheat your waffle maker according to the manufacturer’s instructions.
- Cook the waffles in the preheated waffle maker until golden brown and crispy, about 4-5 minutes.
- Fill a saucepan with water and add vinegar. Bring to a gentle simmer. Crack eggs into bowls and slide them into the water one at a time. Poach for about 3-4 minutes.
- Assemble the dish by placing a waffle on each plate, topping with smoked salmon and a poached egg. Drizzle with hollandaise sauce and garnish with dill.
Notes
- Leftover waffles can be stored in the refrigerator for up to 3 days.
- Reheat waffles in a toaster for crispiness.
- Poach eggs just before serving for best results.
- Try substituting with grilled shrimp for a different flavor.
- Ensure eggs and salmon are fresh for optimal taste.