A delightful twist on the classic Eggs Benedict, featuring smoked salmon, creamy cheese, and a tangy hollandaise sauce.
Toast the bagels until golden brown.
Ensure the bagels are evenly toasted for a perfect crunch.
Spread the cream cheese evenly on each bagel half.
Allow the cream cheese to soften at room temperature for easier spreading.
Layer the smoked salmon slices on top of the cream cheese.
Arrange the salmon slices neatly for an appealing presentation.
Poach the eggs in simmering water until the whites are set and the yolks are runny.
Use a gentle simmer to prevent the eggs from breaking apart.
Place one poached egg on top of each bagel half.
Drain the eggs well before placing them on the bagels to avoid sogginess.
Drizzle the hollandaise sauce over the eggs.
Warm the hollandaise sauce slightly for a better consistency.
Garnish with fresh dill and serve immediately.
Chop the dill finely for a more even distribution.
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