Dairy-Free Smoked Salmon Eggs Benedict
Elevate your brunch game with this Dairy-Free Smoked Salmon Eggs Benedict, a vibrant twist on the classic dish that’s perfect for those avoiding dairy without sacrificing flavor. Fluffy toasted English muffins serve as the base for silky layers of smoked salmon and perfectly poached eggs, all crowned with a luscious, dairy-free hollandaise sauce made from almond milk, Dijon mustard, nutritional yeast, and a hint of fresh lemon juice for tangy richness. The dish is topped with aromatic fresh dill for a burst of herby freshness, making every bite irresistibly satisfying. Ready in just 35 minutes, this recipe combines indulgence and simplicity, making it an impressive yet approachable option for weekend breakfasts or special occasions. Perfect for clean eaters, pescatarians, or anyone craving an elevated dairy-free meal!
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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
Directions
Step 1
1. Split the English muffins and lightly toast them. Set aside.
Step 2
2. Fill a medium saucepan with 3 inches of water and bring to a simmer over medium heat. Add the white vinegar.
Step 3
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.
Step 4
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).
Step 5
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.
Step 6
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.
Step 7
7. Garnish with freshly chopped dill and serve immediately.
Nutrition Facts
| Serving size | (841.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 974.6 |
| Total Fat 36.4g | 0% |
| Saturated Fat 8.4g | 0% |
| Polyunsaturated Fat 1.9g | |
| Cholesterol 771.6mg | 0% |
| Sodium 3241.5mg | 0% |
| Total Carbohydrate 105.2g | 0% |
| Dietary Fiber 10.7g | 0% |
| Total Sugars 12.8g | |
| Protein 59.7g | 0% |
| Vitamin D 1068.6IU | 0% |
| Calcium 599.5mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 853.7mg | 0% |
Source of Calories