Easter Brunch Sauerkraut & Smoked Salmon Benedict (Edit recipe)

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A festive twist on Eggs Benedict featuring tangy sauerkraut, smoked salmon, and a rich dill hollandaise — elegant, bright, and perfect for Easter morning.

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PREP TIME

30 minutes

COOK TIME

30 minutes

INGREDIENTS

10

Serves: 2

Ingredients

4 pieces Gluten-Free English Muffin, can be regular, split and toasted
6 oz Smoked Salmon
8 pieces Eggs, large for patching water
1 Tbsp Lemon Juice
2 Tbsp Dill, Fresh, chopped, plus garnish
1 tsp Dijon Mustard
1 pinch Salt and Pepper, white pepper
2 Tbsp Capers, plus garnish
.5 Tbsp Sauerkraut, garden goddess kraut
0.5 Tbsp Kowboy Kraut - Garden Goddess, Garden Goddess Kraut Jerky

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1
Make the dill hollandaise: In a heatproof bowl over a pot of barely simmering water (double boiler), whisk together 3 pieces egg yolks, 1 tablespoons fresh lemon juice, and 1 teaspoons Dijon mustard until pale and slightly thickened, about 3–4 minutes.
Slowly drizzle in 8 tablespoons unsalted butter, melted and warm while whisking constantly until the sauce is thick and glossy. Stir in 2 tablespoons of fresh dill, chopped (plus more for garnish) and season with 1 pinch salt and white pepper. Keep warm over the pot with the heat off.
2
Poach the eggs: Fill a wide saucepan with about 3 inches of water and add 1 tablespoons white vinegar (for poaching water). Bring to a gentle simmer. Crack each of the 8 pieces large eggs (for poaching) into a small cup and gently slip into the water. Poach 4 at a time for 3–3m 30s until whites are set but yolks are still soft. Remove with a slotted spoon and drain on a paper towel.
3
Assemble: Place toasted 4 pieces English muffins, split and toasted halves on plates. Layer each with ½ tablespoons of your favorite Garden Goddess Sauerkraut then a fold of 6 ounces smoked salmon, then a poached egg on top.
4
Finish and serve: Spoon dill hollandaise generously over each egg. Garnish with Garden Goddess Ferments Kraut Jerky,, extra fresh dill, and a crack of black pepper. Serve immediately.

Notes

Tips for success: Drain and pat the sauerkraut very dry to avoid a watery plate. Hollandaise can be made up to 30 min ahead; keep it in a warm water bath and whisk before serving. Swap smoked salmon for sliced ham or Canadian bacon for a more traditional Easter flavor profile. For a crowd, poach eggs in advance and store in cold water — reheat in warm water for 30 seconds before serving. The sauerkraut and kraut jerky works beautifully here because its bright, tangy flavor cuts through the richness of the hollandaise and egg yolk — almost like a built-in condiment. It also has a lovely Central/Eastern European nod that pairs naturally with smoked salmon and dill, which are classic Easter brunch flavors in many traditions. If you'd prefer something heartier, swapping the smoked salmon for thick-cut ham or kielbasa would also be fantastic and more classically "Easter." However it turns out, the best ingredient at any Easter brunch is the people you share it with. Wishing you a table full of them.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	397
Fat:	13 g
Carbohydrates:	42 g
Protein:	27 g
Cholesterol:	51 g
Sodium:	1384 mg
Fiber:	2 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.