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Eggs Boniface

Eggs Boniface

Kurt F.
A reformation of the classic Benedict: bold, briny, herb-laced, and better behaved.
This dish is a spiritual departure from traditional Eggs Benedict—lighter, sharper, and full of intention. Named for Saint Boniface, the Benedictine monk turned reformer, this version leaves behind the heavy hollandaise and English muffin. Instead, it embraces a toasted everything bagel, smoked salmon, a lemon-Dijon drizzle, and a final touch of fresh dill—a creative nod to béarnaise and a perfect pairing with the salmon. It’s clean, rich, herbaceous, and wholly satisfying.
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Servings 2
Calories 443 kcal

Ingredients
  

For the Assembly: makes 2 open faced sandwiches

  • 1 Kirkland everything bagel halved and toasted sauce to spread as you would use to butter your bagel
  • 1 whole egg + 2 reserved egg whites fried and divided
  • 1 medium tomato thinly sliced
  • 3 oz smoked salmon 1.5 ounces per side
  • 2 –3 tsp thinly sliced red onion
  • 2 tsp capers 1/2 portion per side
  • Fresh dill for garnish
  • Freshly cracked black pepper to finish

For the Reformed - Boniface Sauce:

  • 2 egg yolks from the separated whites above
  • 2 tbsp salted butter melted and cooled slightly
  • 2 tsp lemon juice
  • 1 tsp Dijon mustard
  • Dash cayenne pepper
  • 1 tsp finely chopped fresh dill
  • Salt & pepper to taste

Instructions
 

1. Make the Reformed Boniface Sauce

  • This is your herb-forward, reimagined hollandaise—bright with lemon, enriched by yolk, and subtly fragrant with dill
  • In a mixing bowl, whisk the 2 egg yolks until smooth and frothy.
  • Add lemon juice, Dijon mustard, cayenne, chopped dill, salt, and pepper.
  • Melt the butter over low heat, being careful not to brown it. Let it cool slightly for 2 minutes.
  • Slowly whisk the butter into the yolk mixture until it forms a light, pourable emulsion. This isn’t a thick hollandaise—it’s a spoonable drizzle that finishes the dish with elegance.

2. Toast the Bagel

  • Toast both halves until golden and crisp. While warm, spread half the sauce across the cut sides.

3. Use the Whole Egg Efficiently

  • Combine the 1 whole egg + 2 reserved whites in a bowl and gently fry in a nonstick pan (I use GreenPan from Williams Sonoma it is perfect). Keep the yolk soft and the whites delicate. Flip once and try not to brown any portion. A little butter here can be useful.
  • Slice or separate and divide evenly between both bagel halves. Be sure to share that yolk!

4. Build the Layers

  • Lay thin tomato slices on top of the egg.
  • Drizzle with some sauce
  • Add 1/2 of the cooked eggs
  • Add 2 thinly sliced cutting tomatoes
  • Add 1.5 oz smoked salmon to each half.
  • Scatter red onion and capers for brightness and bite.

5. Finish

  • Spoon the remaining Reformed Boniface Sauce over the top. Garnish with a sprinkle of fresh dill and a twist of cracked black pepper.

Notes

Notes & Options

  • Zero waste: This recipe uses all 3 eggs with none discarded—two yolks go into the sauce; one egg and the leftover whites form the soft over easy base.
  • Dill is the twist: A tribute to béarnaise and a natural match for salmon. You could also good ready and use tarragon, or maybe chervil, or even parsley depending on the season.
  • Roasted tomato upgrade: For a deeper flavor, roast your tomatoes before layering.

Nutrition

Serving: 1gCalories: 443kcalCarbohydrates: 32.7gProtein: 26.6gFat: 23g
Keyword Boniface, Eggs, Eggs Boniface
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