Salmon & Dill Eggs Benny

Rounding out the 5 Mother’s Day Eggs Benny recipes with this delicious Salmon Dill Eggs Benny. The best combination of mom’s 2 favorites. Such a simple way to spruce up your breakfast.

Ingredients

• 1-2 Small Salmon filets

• 2 English Muffins

• 4 Poached Eggs (poached using our easy oven poached method)

• 3/4 Cup Hollandaise Sauce, prepared as per packaging

• 1/2 Cup Fresh Dill

• 1/2 Cup Shredded Dill Pickles

• 1 Tsp. Lemon Juice

• Salt & Pepper to taste

Directions

• Pre-heat oven to 350F degrees. Using a 6-cup muffin tin, spray 4 of them with cooking spray then spoon 1 tbsp. of water into the bottom of all 6. Crack a single egg into 4 of the 6 cups (you still want water in the others so they don’t burn). Bake for 10-12 minutes.

• While the eggs are cooking, dap the salmon dry, lay on a lightly greased piece of tin foil, skin side down and season with salt, pepper and fresh dill.

• Cook the salmon on the BBQ at 500F degrees for 10-12 minutes or until salmon is fully cooked. Squeeze fresh lemon juice on top. Once salmon is fully cooked, remove from the BBQ and gently pull the salmon away from the skin.

• While the eggs and salmon are cooking, toast the English muffins and start the hollandaise sauce. Prepare the hollandaise sauce in a small pot on the stove as per the packaging instructions.

• Now you can start to prepare your eggs benny. Spread the salmon out evenly on each half of the english muffin then top with an egg. Drizzle with hollandaise sauce then top with the shredded pickles and more fresh chopped dill.