Eggs Benedict with Asparagus & Smoked Salmon (for a crowd)


We’ve added bright green asparagus and smoked salmon for a spring twist!

Ingredients

  • 24 asparagus spears, tough ends trimmed
  • 8large eggs
  • 1 tbsp white vinegar
  • 4 English muffins
  • 16 slices smoked salmon
  • Chopped chives
Hollandaise sauce:
  • 2 egg yolks
  • 2 tbsp water
  • Juice from 1/2 lemon
  • 1 stick butter, cut into 1 tablespoon-size pieces
  • Cayenne pepper, to taste
  • Salt and pepper to taste

Preparation

  1. Asparagus Spears: Fill a 4-quart saucepan with water then bring to a boil. Add asparagus and cook until bright green and tender crisp, about 2 minutes. Set aside. Use same pan to poach eggs.
  2. Eggs:Fill a medium bowl halfway with warm water. Add white vinegar to saucepan and bring to a gentle simmer. (Water must not be boiling).
  3. Break egg into a small dish. Slide egg into saucepan and immediately push the white around the yolk with a slotted spoon to form an oval shape. Poach egg for 2 minutes for runny yolks, or 3 to 4 minutes for firm yolks. Using a slotted spoon, transfer eggs to bowl an ice bath. You’ll reheat them later on. (Multiple eggs can be poached at the same time, however for more perfect eggs, poaching 1 to 2 eggs at a time is recommended.)
  4. Hollandaise sauce:Place the yolks, water, lemon juice and butter in a slope-sided saucier pan. Place over medium-low heat and whisk until the butter melts. Continue to whisk until the sauce becomes thick and is steaming, about 5 minutes.
  5. Remove the sauce from the heat and whisk in the cayenne pepper, salt and pepper to taste. (Can be make 1 hour ahead.)
  6. Preheat oven to 450° Arrange English muffins, cut side up on a sheet tray. Brush with melted butter and toast until golden brown, about 6-8 minutes.
  7. To reheat eggs, bring a pot of water to a bare simmer. Using a slotted spoon, transfer eggs from ice bath to simmering water – turn off the heat. Let sit in water for 1 minute, then transfer to paper-towel lined tray to drain.
  8. Assembly: Top each English muffin with 2 slices smoked salmon, 3 asparagus spears and then a poached egg. Spoon hollandaise over each egg and garnish with minced chives. Serve immediately.