Dairy-Free Smoked Salmon Eggs Benedict
Indulge in the ultimate brunch experience with this Dairy-Free Smoked Salmon Eggs Benedict recipe, a lighter twist on the classic favorite that’s perfect for those avoiding dairy. This elegant dish features perfectly poached eggs nestled atop toasted English muffins, layered with silky smoked salmon and topped with a rich, creamy dairy-free hollandaise sauce made from almond milk, nutritional yeast, and bright notes of lemon and Dijon mustard. The dish is finished with a sprinkle of fresh dill for a burst of herbaceous flavor. Ready in just 35 minutes, this recipe is a showstopper for intimate gatherings or lazy weekend mornings, combining gourmet flair with allergen-friendly ingredients. It’s the perfect centerpiece for a wholesome, flavor-packed breakfast or brunch!
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Recipe Information
Ingredients
- 2 whole English muffins
- 120 grams Smoked salmon
- 4 whole Large eggs
- 2 tablespoons White vinegar
- 1 cup Unsweetened almond milk
- 1 tablespoon Cornstarch
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped fresh dill
Instructions
1. Split the English muffins and lightly toast them. Set aside.
2. Fill a medium saucepan with 3 inches of water and bring to a simmer over medium heat. Add the white vinegar.
3. Crack each egg into a small bowl, and gently slip them one at a time into the simmering water. Poach for about 3-4 minutes or until the whites are set and yolks are still runny. Use a slotted spoon to remove eggs and set on a plate lined with a paper towel.
4. In a small saucepan, whisk together almond milk and cornstarch until smooth. Cook over medium heat, stirring frequently, until the mixture thickens (about 3-4 minutes).
5. Remove the saucepan from heat and whisk in lemon juice, Dijon mustard, nutritional yeast, salt, and black pepper. Stir until well combined and smooth.
6. To assemble, place toasted English muffin halves on plates. On each half, layer a piece of smoked salmon, a poached egg, and drizzle with dairy-free hollandaise sauce.
7. Garnish with freshly chopped dill and serve immediately.
Nutrition Facts
Calories |
1028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 788 mg | 263% | |
| Sodium | 3631 mg | 158% | |
| Total Carbohydrate | 102.6 g | 37% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 15.2 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 23.3 mcg | 117% | |
| Calcium | 644 mg | 50% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1002 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
