Eggs Benedict with Smoked Salmon and Asparagus
prep 5 min.
ready 20 min.
serves 2
We love Eggs Benedict, and I thought I would try topping this version with smoked salmon rather than the traditional Canadian bacon. Wow! it was very tasty and very easy to make. I normally make the hollandaise sauce over the stove, but I used the microwave this time. What a time saver! All the ingredients were purchased at Aldi and Trader Joe’s. This is an easy breakfast or anytime meal.
Ingredients
• 1/4 pound asparagus, trimmed
• 4 ounces smoked salmon (4 pieces)
• 2 tablespoons butter
• 1 tsp. flour
• 4 large eggs, plus 2 large egg yolks
• 1 tablespoon fresh lemon juice
• Salt and fresh ground pepper
• 2 English muffins, split and toasted
Directions
1. Bring a skillet of water to boil on the stove. Add the asparagus and cook until crisp-tender, 4 to 6 minutes. Drain. Reserve the skillet.
2. Transfer the asparagus to an oven-proof dish and place in the oven to keep warm.
3. Toast two English muffins in your toaster.
4. In a small saucepan, melt the butter over medium heat. In a heatproof bowl, add the juice of 1/4 lemon and two egg yolks. Add the melted butter and flour and whisk until smooth. Microwave on high 30 seconds and whisk.
5. Fill the reserved skillet with water to at least a 1 inch and bring to a boil. Crack the four whole eggs into the skillet and poach for 2 minutes. I find placing the eggs into a small cup first then lightly sliding them into the water works better than just cracking them over the skillet. Use a slotted spoon to remove the eggs from the water when complete.
6. Place two bunches of asparagus on each plate and divide. Place two English muffin halves on top of the asparagus. On each muffin, place the slices of salmon and one poached egg. Cover with hollandaise sauce and season with fresh cracked black pepper. Serve immediately.
I don’t think I will ever make hollandaise sauce on the stove top again. It is such a time saver to do in the microwave. This was a perfect “breakfast” dinner, and the asparagus tasted great with the salmon and the eggs. I will make this again. My wife loved it.
Eggs Benedict with smoked salmon and asparagus
Ingredients
- 1/4 pound asparagus trimmed
- 4 oz. salmon smoked 4 pcs.
- 2 Tbs. butter
- 1 tsp. four
- 1 Tbs. lemon juice fresh
- salt and pepper to taste
- 2 English muffins split and toasted
Instructions
-
Bring a skillet of water to boil on the stove. Add the asparagus and cook until crisp-tender, 4 to 6 minutes. Drain. Reserve the skillet.
-
Transfer the asparagus to an oven-proof dish and place in the oven to keep warm.
-
Toast two English muffins in your toaster.
-
In a small saucepan, melt the butter over medium heat. In a heatproof bowl, add the juice of 1/4 lemon and two egg yolks. Add the melted butter and flour and whisk until smooth. Microwave on high 30 seconds and whisk.
-
Fill the reserved skillet with water to at least a 1 inch and bring to a boil. Crack the four whole eggs into the skillet and poach for 2 minutes. I find placing the eggs into a small cup first then lightly sliding them into the water works better than just cracking them over the skillet. Use a slotted spoon to remove the eggs from the water when complete.
-
Place two bunches of asparagus on each plate and divide. Place two English muffin halves on top of the asparagus. On each muffin, place the slices of salmon and one poached egg. Cover with hollandaise sauce and season with fresh cracked black pepper. Serve immediately.
Recipe Notes
I don’t think I will ever make hollandaise sauce on the stove top again. It is such a time saver to do in the microwave. This was a perfect “breakfast” dinner, and the asparagus tasted great with the salmon and the eggs. I will make this again. My wife loved it.
