Served atop crisp, savory dill waffles, Smoked Salmon Eggs Benedict combine some of the best flavors of brunch into every bite.
One of my favorite breakfasts is a sunny-side up farm egg with bakery rye and a slice of smoked salmon. There is something luxurious about a rich, runny yolk paired with silky lox. The first time I tried Smoked Salmon Eggs Benedict at a brunch buffet—with thick-sliced toasted brioche and bright lemon hollandaise—I was instantly hooked.
When I made this dish at home for a spring gathering, I replaced the bread with a savory herb waffle. The result—Smoked Salmon Eggs Benedict with Dill Waffles—is bright, elegant, and fun to serve. The waffles’ crisp pockets catch every drip of yolk, and the fresh dill complements the salmon perfectly.
These dill waffles can be made in either a classic or Belgian waffle iron. A classic iron produces a uniformly crisp waffle, while a Belgian iron yields a crisp exterior and a fluffier interior. I adapted a beer-raised waffle batter, replacing the beer with seltzer for lift and using fresh dill to pair with smoked salmon. The batter is lightened further by folding in beaten egg whites before cooking.
This combination works beautifully for a special brunch—Easter or Mother’s Day, for example—or any weekend when you want to impress. The components can be made ahead to simplify service: keep waffles warm and crisp in a low oven, poach eggs to order, and finish with hollandaise just before serving.
Smoked Salmon Eggs Benedict with Dill Waffles
by Amanda Biddle
Served atop savory dill waffles, Smoked Salmon Eggs Benedict combine classic brunch elements—poached eggs, smoked salmon, and hollandaise—into one elevated plate.
Recipe Details
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Servings: 4 eggs benedict
- Rating: 5 from 1 vote
Ingredients
Dill Waffles
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 tablespoon baking powder
- 1/2 teaspoon table salt
- 3/4 teaspoon freshly ground black pepper
- 1 large egg, separated
- 1/4 cup unsalted butter, melted
- 2 tablespoons milk
- 3/4 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 (thinly sliced lox)
- 1/2 cup hollandaise sauce
- Chopped fresh dill, to garnish (optional)
Instructions
Make the Waffles
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and pepper. Whisk in the egg yolk, seltzer, milk, melted butter, and chopped dill. The batter will be slightly lumpy—this is normal.
- In a separate bowl, beat the egg white until stiff but not dry. Gently fold the beaten whites into the waffle batter until streaks disappear. Let the batter rest while you heat the waffle iron.
- Preheat your oven to 150–200°F (or use the warming setting). Preheat and lightly grease your waffle iron according to the manufacturer’s instructions. Cook the waffles until golden and crisp, adjusting to your iron’s settings. Transfer cooked waffles in a single layer to a wire rack set over a baking sheet and keep them warm in the oven.
Poach the Eggs
- Fill a large bowl with hot (not boiling) water and cover to keep the eggs warm after poaching. Set aside.
- Fill a 10–12 inch straight-sided pan with about 2 inches of water. Stir in the vinegar. Bring to a full boil, then reduce heat so the water is barely simmering—small, gentle bubbles are ideal.
- Crack each egg into a small dry cup and gently slide it into the water, leaving space between eggs. Allow each white to coagulate a bit before adding the next. Use a slotted spoon to lift and move the eggs occasionally so they don’t stick to the bottom.
- Cook the eggs for about 3–4 minutes for tender whites and runny yolks, or longer to your preference. Transfer finished eggs to the bowl of warm water until ready to plate.
Serve
- Place two slices of smoked salmon on a warm waffle. Remove a poached egg with a slotted spoon and drain briefly on a paper towel. Top the salmon with the egg, spoon over a small ladleful of hollandaise, and garnish with chopped dill if desired. Serve immediately while everything is warm and crisp.
Notes
- If you’re making a large batch, try the par-poaching method: poach eggs to about 30 seconds less than finished, cool them in ice water, cover, and refrigerate. To serve, reheat briefly in barely simmering water for 30–60 seconds.
- Waffle yield depends on your iron; expect about 4–5 four-inch Belgian-style waffles per batch on many models.
Nutrition Estimate
- Calories: 498 kcal
- Carbohydrates: 31 g
- Protein: 21 g
- Fat: 31 g
- Saturated Fat: 12 g
- Cholesterol: 319 mg
- Sodium: 956 mg
- Potassium: 366 mg
- Sugar: 3 g
- Vitamin A: 805 IU
- Calcium: 132 mg
- Iron: 3.2 mg
Nutrition information is automatically calculated and should be used as an approximation.
About our recipes
These recipes use US customary measurements and have not been tested for high-altitude cooking or baking.
Happy brunching—enjoy Smoked Salmon Eggs Benedict with Dill Waffles for a memorable morning or a special celebration.