Asparagus and Smoked Salmon Benedicts
By Jessica RudolphPublished on February 22, 2022
Time
50 minutes
Yield
Serves 4
Ingredients
8 ounces thin asparagus, trimmed and cut into 4-inch lengths1 tablespoon unsalted butter, melted, plus 16 tablespoons unsalted butterPinch plus 1⁄4 teaspoon table salt, divided, plus salt for cooking eggs4 English muffins, split and toasted8 ounces sliced smoked salmon 8 large eggs plus 3 large yolks, divided2 tablespoons lemon juice Pinch cayenne pepper 2 tablespoons distilled white vinegar
Before You Begin
Serve sprinkled with chopped fresh chives.
Instructions
- Adjust oven rack 6 inches from broiler element and heat broiler. Toss asparagus, melted butter, and pinch salt together on rimmed baking sheet. Broil until asparagus is tender, about 5 minutes. Arrange muffins split side up on platter. Divide asparagus and salmon evenly among muffin halves.
- Cook 16 tablespoons butter in 12-inch skillet over medium-high heat until golden brown and fragrant, about 5 minutes. Transfer to bowl and refrigerate until butter registers 190 degrees, 3 to 5 minutes. Process egg yolks, lemon juice, cayenne, and ¼ teaspoon salt in blender until frothy, about 10 seconds. With blender running, slowly drizzle in hot butter until fully emulsified, about 2 minutes. Adjust consistency with hot water as needed and season with salt to taste. Cover to keep warm.
- Fill now-empty skillet nearly to rim with water. Add vinegar and 1 teaspoon salt and bring to boil over high heat. Crack remaining 8 eggs into liquid measuring cup. Gently tip eggs into water, one at a time, leaving space between them. Off heat, cover skillet and poach eggs until whites are set but yolks are slightly runny, about 4 minutes. Using slotted spoon, remove eggs from skillet and arrange on prepared muffin halves. Spoon hollandaise over each egg. Serve.
Time
50 minutesYield
Serves 4Ingredients
8 ounces thin asparagus, trimmed and cut into 4-inch lengths
1 tablespoon unsalted butter, melted, plus 16 tablespoons unsalted butter
Pinch plus 1⁄4 teaspoon table salt, divided, plus salt for cooking eggs
4 English muffins, split and toasted
8 ounces sliced smoked salmon
8 large eggs plus 3 large yolks, divided
2 tablespoons lemon juice
Pinch cayenne pepper
2 tablespoons distilled white vinegar
Ingredients
8 ounces thin asparagus, trimmed and cut into 4-inch lengths
1 tablespoon unsalted butter, melted, plus 16 tablespoons unsalted butter
Pinch plus 1⁄4 teaspoon table salt, divided, plus salt for cooking eggs
4 English muffins, split and toasted
8 ounces sliced smoked salmon
8 large eggs plus 3 large yolks, divided
2 tablespoons lemon juice
Pinch cayenne pepper
2 tablespoons distilled white vinegar
Ingredients
8 ounces thin asparagus, trimmed and cut into 4-inch lengths
1 tablespoon unsalted butter, melted, plus 16 tablespoons unsalted butter
Pinch plus 1⁄4 teaspoon table salt, divided, plus salt for cooking eggs
4 English muffins, split and toasted
8 ounces sliced smoked salmon
8 large eggs plus 3 large yolks, divided
2 tablespoons lemon juice
Pinch cayenne pepper
2 tablespoons distilled white vinegar
Why This Recipe Works
Using nutty browned butter made this hollandaise sauce over-the-top delicious.
Before You Begin
Serve sprinkled with chopped fresh chives.
Instructions
- Adjust oven rack 6 inches from broiler element and heat broiler. Toss asparagus, melted butter, and pinch salt together on rimmed baking sheet. Broil until asparagus is tender, about 5 minutes. Arrange muffins split side up on platter. Divide asparagus and salmon evenly among muffin halves.
- Cook 16 tablespoons butter in 12-inch skillet over medium-high heat until golden brown and fragrant, about 5 minutes. Transfer to bowl and refrigerate until butter registers 190 degrees, 3 to 5 minutes. Process egg yolks, lemon juice, cayenne, and ¼ teaspoon salt in blender until frothy, about 10 seconds. With blender running, slowly drizzle in hot butter until fully emulsified, about 2 minutes. Adjust consistency with hot water as needed and season with salt to taste. Cover to keep warm.
- Fill now-empty skillet nearly to rim with water. Add vinegar and 1 teaspoon salt and bring to boil over high heat. Crack remaining 8 eggs into liquid measuring cup. Gently tip eggs into water, one at a time, leaving space between them. Off heat, cover skillet and poach eggs until whites are set but yolks are slightly runny, about 4 minutes. Using slotted spoon, remove eggs from skillet and arrange on prepared muffin halves. Spoon hollandaise over each egg. Serve.
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