Asparagus and Smoked Salmon Eggs Benedict
Category
Brunch
Prep
20 minutes
Cook
15 minutes
Style
American
Technique
Steaming
Diet Friendly
Gluten-Free
Daily Recipe: April 01, 2023
This recipe is a sunny brunch idea perfect for a spring day. Combining local asparagus and smoked salmon, it creates a well-rounded dish with a balance of flavors. The hollandaise sauce brings this dish to the next level.
Ingredients (for 4)
- Egg - 8
- Smoked salmon - 8 slices
- Asparagus - 12 stalks
- English muffin - 2
- Unsalted butter - 125g
- Lemon - 1/2 - juiced
- Cayenne pepper - 1/8 teaspoon
- Salt - - to taste
- Pepper - - to taste
Preparation
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Step 1 - 🌡️🔥👉Preheat oven to 350°F.
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Step 2 - ✂️🌱🍴Trim the asparagus and steam for 3 minutes until it turns bright green and is slightly tender. Reserve.
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Step 3 - 🌀🍳🍋In a blender, combine egg yolks, lemon juice, and cayenne pepper until the mixture lightens.
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Step 4 - 🔥👉🍚Melt the unsalted butter in a small saucepan until bubbly, then transfer to the blender with the egg mixture. Blend until sauce becomes thick and creamy.
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Step 5 - 🍞🔪🍳Split the English muffins and toast till golden brown. Place the toasted muffin halves on a baking tray, topped with a slice of smoked salmon. Keep warm in the oven.
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Step 6 - 🥚🌊🍳Poach eggs in a poacher or in shallow boiling water for 3.5 minutes, until the egg white is set and the yolk is still runny.
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Step 7 - 🍽️🐟🌿On top of the smoked salmon layer, add a few asparagus heads, and then the poached egg. Repeat for all four halves.
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Step 8 - 🌊🍚🧂Drizzle hollandaise sauce over the top, and sprinkle with pepper and salt.
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Step 9 - 🍽️🚀🕒Serve immediately.
Additional
Asparagus and smoked salmon can be swapped with any other vegetable or meat that you may prefer. Experiment with different flavors of hollandaise sauce.