Smoked Salmon Eggs Benedict with Blender Saffron Dill Hollandaise Sauce
Prep time: 
Cook time: 
Total time: 
Yield: 6 Benedicts
Saffron Dill Hollandaise *
  • 3 egg yolks **
  • 1 small shallot, finely diced
  • 1 tablespoon lemon juice
  • a scant ¼ teaspoon saffron (use turmeric if you don't have saffron)
  • 1 tablespoon chopped, fresh dill
  • 1 stick of butter, melted
  • salt and pepper to taste
  • 1 sheet of homemade or store bought puff pastry
  • 6 to 12 large slices of smoked salmon aka lox
  • 6 poached eggs
  • saffron dill hollandaise sauce recipe, above
  • extra melted butter for brushing on the puff pastry circles, if desired
Make the Blender Saffron Dill Hollandaise Sauce
  1. Place the egg yolks, chopped shallot, lemon juice, saffron and dill in the container of a blender. Cover and blend on high speed for about 7 seconds.
  2. Place the stick of butter in a microwaveable glass measuring cup and microwave until completely melted and hot.
  3. Set the blender on high speed and through the hole in the blender cover, slowly drizzle the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Season with salt and pepper to taste. Keep the sauce warm until serving by placing the blender container in a bowl or pan of hot water.
Make the puff pastry rounds
  1. Preheat oven to 400 F.
  2. Roll out one sheet of puff pastry to about 15" by 15" inches. Using a 3 to 4-inch round biscuit or cookie cutter, cut out 6 circles of puff pastry. Place circles on a parchment lined or greased baking pan. With a fork or skewer lightly dock (poke holes that do not go all the way through all over each circle) each circle with a fork. Place the circles in the fridge for about 25 to 30 minutes, or the freezer for about 15 minutes. You want the puff pastry circles to be cold when they're placed in the hot oven.
  3. Bake at 400F for 15 to 18 minutes until slightly risen and golden brown,
Assemble the Benedicts
  1. Place one puff pastry round on a plate and brush it with melted butter. Top with one or two slices of smoked salmon (folding some of slices if need be) then a poached egg and a tablespoon or two of the saffron-dill hollandaise sauce. Repeat with the remaining puff pastry circles, poached eggs and smoked salmon. Garnish with fresh dill and chopped chives, if desired.
* Double the ingredients in the Hollandaise Sauce recipe if you like a lot of it on your Benedict!

** Even though the hot butter brings the egg yolks to a safe temperature to eat; if you're concerned, make the sauce using the double boiler method instead of the blender, following the same directions, but using a whisk. Whisk until it has thickened and is piping hot.
Recipe by parsley sage sweet at