Served atop crisp, savory dill waffles, Smoked Salmon Eggs Benedict combine some of the best flavors of brunch into a single bite!
There’s an undeniable allure to brunch, a delightful culinary bridge between breakfast and lunch that invites indulgence and celebration. Among the pantheon of brunch classics, Eggs Benedict stands out as an icon, revered for its luxurious combination of poached eggs, savory protein, and rich Hollandaise sauce, all served on a toasted English muffin. But what if we told you there’s a way to elevate this beloved dish to an even more extraordinary level, infusing it with fresh, vibrant flavors and an exciting textural twist?
For me, the simple pleasure of a sunny-side up farm egg with bakery rye toast and a slice of silky smoked salmon is a breakfast ritual I cherish. The interplay of the rich, flowing egg yolk against the delicate saltiness of lox is pure culinary bliss. So, imagine my delight when I first encountered Smoked Salmon Eggs Benedict at a bustling brunch buffet. Traditionally served on thick-sliced toasted brioche, crowned with bright, lemony Hollandaise, it was a revelation – a truly heavenly experience.
However, that particular brunch left me in a happy, albeit overly full, state. So full, in fact, that I regretfully missed the waffle station, which, in my book, is an essential brunch destination. This memory sparked an idea: why not merge these two brunch favorites? The result is an exquisite creation: Smoked Salmon Eggs Benedict with Dill Waffles. This innovative dish swaps the traditional bread base for a light, crisp, and wonderfully aromatic savory herb waffle, perfectly filling the “waffle void” and adding an unexpected layer of flavor and texture. It’s a bright, fresh, and elegant plate that truly combines the very best elements of a celebratory brunch.
Transform your brunch spread with this sophisticated take on a classic. The delicate dill waffles provide a unique base, offering a delightful counterpoint to the rich smoked salmon, perfectly poached eggs, and creamy Hollandaise. It’s a harmonious blend of flavors and textures that promises to impress your guests and awaken your palate.
Crafting the Perfect Savory Dill Waffles
Savory waffles hold a special place in my heart, especially when paired with eggs. The crisp, deep nooks, typically reserved for maple syrup in sweet varieties, become the ideal vessels for catching every luscious drop of golden egg yolk. Beyond their practicality, anything “waffled” simply adds an element of fun and novelty to a meal.
For this exceptional recipe, I adapted my popular Beer-Raised Waffles with Cheddar and Scallions. To complement the distinctive flavor of smoked salmon, I replaced the cheddar and scallions with fresh dill. Furthermore, to achieve a lighter, airier batter, I opted for carbonated water (seltzer) instead of beer, which still provides that crucial leavening action without the distinct hoppy notes. The result is a waffle that’s subtly herbal, incredibly crisp on the outside, and tender within, offering an ideal foundation for your Benedict.
Choosing Your Waffle Iron: Classic vs. Belgian Styles
The type of waffle iron you use for this recipe is entirely a matter of personal preference, as these dill waffles are equally delicious whether cooked in a thinner, “classic” style maker or a deeper, Belgian-style one. Each offers a slightly different textural experience. Classic-style waffles will typically be crispier throughout, providing a uniform crunch with every bite. Belgian waffles, on the other hand, will yield a wonderfully crisp exterior that gives way to a fluffier, more substantial center, perfect for absorbing the Hollandaise and egg yolk.
Experiment with both to discover which texture you prefer for your Smoked Salmon Eggs Benedict. Regardless of the iron, ensure it’s properly preheated and greased according to the manufacturer’s directions to achieve that coveted golden-brown finish and prevent sticking.
Beyond Benedict: Versatile Dill Waffles
These savory dill waffles aren’t just for Eggs Benedict. I often enjoy them (especially the thinner, classic ones) topped with creamy shrimp or chicken salad for a delightful lunch. They also make an excellent base for a light, elegant salad, adorned with lightly-dressed spring greens. Their subtle dill flavor and crisp texture provide a refreshing alternative to traditional bread, making them a versatile addition to your culinary repertoire. Delicious and endlessly adaptable, these waffles are sure to become a new favorite.
The Art of the Perfect Poached Egg
Mastering the technique of poaching eggs is a valuable skill for any home cook, whether you’re preparing breakfast for one or hosting a large family brunch. The key to a perfectly poached egg lies in maintaining a gentle but steady simmer in your poaching water. A rolling boil, akin to what you’d use for pasta, is far too vigorous and will break apart the delicate egg whites, resulting in wispy, unappealing strands rather than a neatly contained orb.
Many cooks find it helpful to crack each egg into a dry measuring cup or a small ramekin with a handle. This allows for a controlled and easy slide of the egg into the simmering water, minimizing disruption. While some culinary enthusiasts swear by the “vortex” method – swirling the water with a wooden spoon before dropping in the eggs – I’ve personally found it yields inconsistent results. However, every cook has their preferred method, so don’t hesitate to experiment and discover what works best for you to achieve those flawless, restaurant-quality poached eggs.
The Importance of Egg Freshness and Vinegar
Freshness of the egg is paramount for successful poaching. The freshest eggs have tighter whites that coagulate more easily and neatly around the yolk, creating that beautiful, compact shape. As eggs age, their whites become thinner and spread more in the water. To assist this natural coagulation process and ensure a pristine poached egg every time, I always add a splash of white vinegar to the poaching water. The acidity of the vinegar helps the egg whites set quickly. This is truly the perfect occasion for a trip to your local farm market, if you have one, to source the freshest possible eggs for your Smoked Salmon Eggs Benedict.
I prefer my eggs poached for approximately 3 minutes. This duration ensures that the whites are fully set and tender, yet the yolk remains wonderfully fluid and runny, bursting forth with rich flavor when gently pierced. Achieving this perfect balance is crucial for the ultimate Benedict experience.
Smoked Salmon Eggs Benedict with Dill Waffles would make an exceptional centerpiece for any spring brunch gathering, particularly for special occasions like Easter or Mother’s Day. Its elegant presentation and harmonious flavors are guaranteed to delight your guests and create lasting culinary memories.
Brunch Planning and Seamless Execution
When preparing this dish for a group, thoughtful planning can ensure a smooth and enjoyable cooking process. Begin by making the dill waffles. Once cooked, transfer them in a single layer to a wire rack-lined baking sheet and place them in a low oven (around 150-200 degrees F or on the “warming” setting) to keep them warm and crisp while you prepare the remaining components. While having an extra pair of hands in the kitchen can certainly be a bonus when coordinating multiple elements, this recipe is absolutely “doable” alone with a logical workflow.
The Hollandaise sauce should be the very last element you prepare. Its creamy texture and vibrant lemon notes are best enjoyed fresh, just before plating and serving your seated guests. A freshly made Hollandaise adds that final touch of luxury that truly completes the dish.
Happy brunching!
Did you know that I have a weekly newsletter? Subscribe to stay up to date on what’s delicious on the blog!
★
★
★
★
Smoked Salmon Eggs Benedict with Dill Waffles
Ingredients
DILL WAFFLES
- 1 cup all purpose flour
- 1 tablespoon granulated sugar
- ½ tablespoon baking powder
- ½ teaspoon table salt
- ¾ teaspoon freshly-ground black pepper
- 1 large egg , separated
- ¼ cup unsalted butter , melted
- 2 tablespoons milk
- ¾ cup seltzer
- 2 tablespoons chopped fresh dill
POACHED EGGS
- 4 jumbo eggs (chilled and very fresh)
- 2 teaspoons white vinegar
TO SERVE
- 8 slices smoked salmon (“lox”, sliced thinly)
- ½ cup Hollandaise Sauce
- chopped fresh dill , to garnish (optional)
Instructions
MAKE THE WAFFLES
- In a large bowl, whisk together flour, sugar, baking powder, salt, and pepper. In a separate small bowl, whisk together egg yolk, seltzer, milk, and melted butter until well combined. Add the wet ingredients to the dry ingredients, along with the chopped fresh dill. Mix until just combined; the batter will be somewhat lumpy, which is perfectly normal.
- In a clean medium bowl, beat the egg whites with a whisk or a hand mixer on medium-high speed until they form stiff, but not dry, peaks. Gently fold the beaten egg whites into the waffle batter using a spatula, being careful not to overmix. Stop folding as soon as no streaks of egg white remain. Let the batter rest for 5-10 minutes while your waffle iron heats up.
- Preheat your oven to 150-200 degrees F (or set it to the “warming” setting). This will be used to keep the cooked waffles warm and crisp.
- Preheat and lightly grease your waffle iron according to its manufacturer’s directions. Pour the appropriate amount of batter (consult your waffle iron’s guide) onto the hot iron. Cook waffles until they are golden brown and crisp, adjusting settings as needed for your specific unit.* Once cooked, transfer the waffles in a single layer to a wire rack placed on a baking sheet and keep them warm in the pre-heated oven.
POACH THE EGGS
- Fill a large bowl with hot (but not boiling) water and cover it to help retain warmth. Set this aside; it will be used to hold the poached eggs until serving.
- In a 10-12 inch diameter, straight-sided pan, fill with about 2 inches of water. Stir in the white vinegar. Bring the water to a full boil over high heat, then immediately reduce the heat to low until the water is just barely simmering, with only a few gentle bubbles breaking the surface.
- Crack one jumbo egg into a dry measuring cup or small ramekin. Gently lower the cup to the surface of the simmering water and carefully slide the egg into the pan. Repeat with the remaining eggs, ensuring there is enough room between each egg in the pan. Allow each egg white to coagulate slightly before adding the next one. Use a slotted spoon to gently move the eggs around the pan a few times to prevent them from sticking to the bottom.
- Cook the eggs for 3-4 minutes, or until your desired doneness is reached (whites set, yolk runny). Once cooked, carefully transfer the poached eggs from the simmering water to the bowl of hot water you prepared earlier. This will keep them warm while you finalize the Hollandaise sauce (refer to the “Essentials” link in the ingredients section for a Hollandaise recipe if needed).
SERVE
- To assemble, place one warm dill waffle on each serving plate. Arrange two thin slices of smoked salmon artfully on top of the waffle. Carefully remove a poached egg from the warm water using a slotted spoon, allowing any excess water to drain on a paper towel for a moment. Place the drained egg atop the salmon. Finally, generously spoon a small ladleful of freshly made Hollandaise sauce over the poached egg. Garnish with a sprinkle of chopped fresh dill, if desired, for an extra touch of freshness and color. Serve immediately and enjoy your exquisite Smoked Salmon Eggs Benedict with Dill Waffles.
Notes
*The total number of waffles you yield will vary depending on the model and size of your waffle iron. For reference, I typically get 4-5, 4-inch square Belgian-style waffles from one batch of this batter. Adjust your batter usage accordingly.
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.