Served atop crisp, savory dill waffles, Smoked Salmon Eggs Benedict combine some of the best flavors of brunch into a single bite!
One of my favorite breakfasts is a sunny-side up farm egg with bakery rye toast and a slice of smoked salmon on the side. There’s something so luxurious about the rich egg yolk against the silky lox.
You can imagine my excitement the first time I discovered Smoked Salmon Eggs Benedict at a brunch buffet. Served atop thick-sliced toasted brioche with lemony hollandaise, I was in heaven.
Not to mention, full.
Too full, in fact, to hit up the waffle station, which is a brunching “must” in my book.
So, when I made the dish at home for a spring gathering with friends, I decided to swap out the bread for a savory herb waffle to fill the void. Bright, fresh, and elegant, Smoked Salmon Eggs Benedict with Dill Waffles combines some of the best flavors of brunch into a single plate!
I’ve talked in the past about how much I love savory waffles, especially served with eggs. The waffles’ crisp nooks (usually home to maple syrup) are the perfect vessel for catching drips of yolk. Plus, anything “waffled” is just plain fun!
To make this recipe, I adapted my Beer-Raised Waffles with Cheddar and Scallions, substituting dill to pair with the smoked salmon, and using carbonated water (seltzer) instead of beer to help leaven and lighten the batter.
The style of waffle iron you use for this recipe is totally up to you; these waffles are equally delicious cooked until golden in a thinner, “classic” maker as they are Belgian-style. Classic-style waffles will tend to be crispier throughout, while the Belgian will yield crisp exteriors with fluffier-textured centers.
I also enjoy these Dill Waffles (especially the thinner ones) topped with shrimp or chicken salad, or lightly-dressed spring greens for lunch. Delicious!
Egg poaching is a wonderful technique to master, whether serving breakfast for one or for your whole family. It’s important to keep the poaching water at a gentle, but steady simmer. A rolling boil, such as you would use to cook pasta, is too rough for the delicate egg whites.
I like to crack the eggs into a dry measuring cup (with handle) to easily slide them into the water. I’ve never had consistent results with the popular “vortex” method of swirling the water with the handle of a wooden spoon before dropping in the eggs, but I do know cooks who swear by it, so it’s worth experimenting to find what works best for you!
Freshness of the egg is also key. The freshest possible eggs coagulate the most easily and neatly, though, I always do help the process along a bit by adding a splash of white vinegar to the water. This is the perfect time for a trip to the farm market, if you have one available to you.
I like my eggs poached for about 3 minutes, so that the whites are set and tender, but the yolks are fluid.
Smoked Salmon Eggs Benedict would be a great addition to any spring brunch, especially for Easter or Mother’s Day.
In terms of planning, make the waffles first and hold them in a low oven to keep warm and crisp as you prepare the eggs and hollandaise. (A helper in the kitchen is a bonus as you make the various components, but this recipe is definitely “doable” alone.) The sauce should be the last thing you prepare, just before plating and serving to your seated guests.
Happy brunching!
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📖 Recipe
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. Whisk in egg yolk, seltzer, milk, melted butter, and dill. Batter will be lumpy.
- In a medium bowl, beat egg whites with a whisk or hand mixer until they form stiff, but not dry, peaks. Fold egg whites into the waffle batter just until streaks disappear. Let batter stand while waffle iron is heating.
- Preheat oven to 150-200 degrees F (or set to the "warming" setting).
- Preheat and grease your waffle iron according to manufacturer's directions. Cook waffles until golden brown and crisp, adjusting settings to your unit's specifications.* Transfer waffles in a single layer to a wire rack-lined baking sheet and place in the pre-heated oven to keep warm.
POACH THE EGGS
- Fill a large bowl with hot (not boiling) water and cover to keep warm. Set aside.
- Fill a 10-12 inch diameter, straight-sided pan with about 2 inches of water. Stir in vinegar. Bring to a full boil, then reduce heat until the water is just barely simmering.
- Crack an egg into a dry measuring cup and gently lower the egg into the water. Repeat with remaining eggs, leaving room between them in the pan and allowing each white to coagulate slightly before adding the next egg. Use a slotted spoon to gently move eggs in the pan a few times so they don't stick to the bottom.
- Cook for 3-4 minutes, until your desired doneness is reached. Transfer eggs to the bowl of hot water while you make the hollandaise (see "Essentials" link in ingredients).
SERVE
- Place 2 slices of smoked salmon on top of a warm waffle. Remove eggs from the warm water with a slotted spoon and drain on a paper towel. Top the salmon with an egg and a small ladleful of hollandaise. Garnish with dill. Serve immediately.
Jonh Smith says
After reading this post, Sunday can’t get here fast enough! You really captured everything I love about Sunday mornings and sitting back with these amazing waffles would make it even that much better. Gorgeous photos :)
Razena | Tantalisemytastebuds says
Heaven… this is all my breakfast dreams on one plate. Salmon, soft poached eggs, hollandaise and a waffle!
Claira Verdin says
I have always loved smoked salmon on bagels. All of these different flavors sound like they would be amazing together.
Kylee (Kylee Cooks) says
You take brunch to a whole new level. How you don’t have a line outside your door with people lining up for an invitation to your house for food, I don’t know!
You’re so fancy… ;)
Melissa says
Well that’s it. My husband is leaving me for you and the salmon. Lol! Great recipe!!
Amanda {Striped Spatula} says
Hah! Thanks for your comment, Melissa, you literally made me “lol”! :)
Mackenzie Ryan says
I love this twist on a old favorite! Dil waffles! Yum!
Jill Campbell says
OMG eggs benny and smoked salmon are my FAVOURITE breakfast item and this recipe takes it to a whole new level! Your pictures are gorgeous. I have pinned this for later, although I am not sure I can do it as much justice as you ;) Thanks for sharing!
Natasha @ Salt & Lavender says
Oooh love the look of this recipe! Beautiful. Hollandaise sauce is the best.
Sandra Shaffer says
I don’t often eat waffles with savory flavors, but that’s definitely going to change when I give this a try! Delicious looking recipe!
Elizabeth says
Perfection! Absolute perfection! Now this is my kind of breakfast, especially if it’s smoked Shetland salmon. :)
Ilona @ Ilona's Passion says
That’s my favorite type of breakfast! And hollandaise sauce I can eat every day for breakfast! Pinning!
Laura | Wandercooks says
Savoury waffles!? How have I never come across these before! I can just taste the crispy dill + salmon + poached egg goodness right now. Definitely cooking this on the weekend – a sleep in followed by THIS for brunch sounds like just about the most perfect Easter morning ever haha :)
Sarah says
Everything {and I mean EVERYTHING} about this sounds perfect! What an awesome combination of flavors! I can’t wait to try this one out, thanks!!
Nicole says
This looks gorgeous!