Served atop savory dill waffles, Smoked Salmon Eggs Benedict combine some of the best flavors of brunch into a single bite!
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
If doubling for a crowd, the restaurant trick of par-poaching eggs works well. The night before, poach the eggs to about 30 seconds less than your desired doneness and transfer them to a bowl of ice water. Cover with plastic wrap and refrigerate. When ready to serve, return the eggs to a pan of barely simmering water for 30-60 seconds, until warmed to your preferences.
*Number of waffles will vary by model; I get 4-5, 4-inch square Belgian-style waffles per batch.