A luxurious twist on classic eggs Benedict featuring smoky salmon, poached eggs, and creamy hollandaise sauce atop toasted English muffins. A perfect blend of rich, savory flavors for an indulgent brunch.
Ingredients:
3 large egg yolks
1 lemon, zested and juiced
1 cup (2 sticks) salted butter, melted and hot
1/2 teaspoon kosher salt
pinch of freshly ground black pepper
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
2 teaspoons minced fresh dill
1 bunch asparagus, trimmed
6 tablespoons salted butter, melted
kosher salt and freshly ground black pepper
4 thick slices sourdough bread
1 tablespoon white vinegar
4 large eggs
8 ounces smoked salmon
chopped chives, for serving
Directions:
Preheat a grill pan over medium heat. Bring a large pot of water to a simmer.
For the herby hollandaise: Add the egg yolks and lemon zest and juice to a blender and blend for about 10 seconds. With the blender running, slowly drizzle in the melted butter. Season with the salt and pepper. Transfer to a serving vessel and stir in the chives, parsley and dill.
For the bread and asparagus: Toss the asparagus with 2 tablespoons of the melted butter and season with a pinch of salt and pepper. Place on half of the grill pan and cook until charred, about 3 minutes. Brush the bread with the remaining melted butter and place on the other side of the grill pan. Grill the bread until nice grill marks form, about 1 minute per side. Set aside.
For the eggs: To poach the eggs, begin by adding the vinegar to the large pot of simmering water. Gently crack the eggs into the water and leave them alone for 2 to 2 1/2 minutes. Remove the eggs with a slotted spoon and set aside on a paper lined plate so that any water is soaked up.
To assemble, place a piece of bread on each of 4 plates and add a few slices of smoked salmon. Top with an egg, followed by some of the herby hollandaise. Serve with the grilled asparagus on the side and garnish with chives.
