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Eggs Benedict Recipe

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Eggs Benedict

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In Cooking Outside the Box, Chef John features the traditional eggs benedict recipe with a twist. Smoked salmon. Using micro greens and a dill Hollandaise sauce, this dish will be sure to impress Mom.





8 oz smoked salmon
2 english muffin

1 oz butter

1 tsp white vinegar
4 whole eggs

8 oz microgreens

1 tsp chopped chives



Dill Hollandaise Sauce
1 clove garlic
½ tsp fresh dill

1 tblspn lemon juice
3 oz liquid olive oil
3 oz liquid pasteurized egg product





Bring a large pan of water to a rolling simmer. Add 1 teaspoon of white vinegar to help the eggs stick together when you add them to the water. Crack the eggs into a small bowl one at a time. That way, you can gently slide the egg into the boiling water. Let the egg whites solidfy around the yolk, approximately 3 to 5 minutes. As they cook, periodically use a large spoon to gently stir the water to help prevent the eggs from sticking and allow the yolks to set.


Heat a separate pan, add 1 oz of butter and allow it to melt. Then add the English muffins to toast.


For the sauce, use a blender and combine the garlic, dill, lemon juice, olive oil and egg product. Blend until smooth.


To Assemble


When the English muffins are toasted, remove from pan and place a single muffin half on a plate. Next add smoked salmon on top of the muffin. Before removing the eggs from the water, add a dash of salt. Then, using a slotted spoon gently remove the eggs from the pan and allow the excess water to drain off. Place one egg on top of the salmon. Next, top with Hollandaise sauce. Add approximately 2 oz of microgreens on top of sauce, top with chopped chives.


Serves 4