Smoked Salmon Asparagus Quinoa Cake Eggs Benedict

Asparagus quinoa cakes topped with poached eggs, asparagus, smoked salmon and a buttery, lemony hollandaise sauce.

👥 2 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 5 min🔥 Cook: 10 min👤 kevin📖 closetcooking

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🥘 Ingredients

Check off ingredients as you prepare them:

Place a large pot of water on one burner over medium heat for the poached eggs.

water, hot4 tablespoonseggs4

On a separate burner, bring some water in a double boiler to a boil, reduce the heat and let water stop boiling.

water, hot4 tablespoons

Place the egg yolks in the top of the double boiler and whisk until they begin to thicken.

egg yolks3

Add 1 tablespoon of the hot water, whisk until the sauce begins to thicken again. Repeat 3 more times.

water, hot4 tablespoons

Whisk in the lemon juice.

lemon juice, hot2 tablespoons

Remove from heat and slowly whisk in the melted butter.

Season with the dill, salt and pepper and set aside.

dill, chopped1 tablespoon

Crack an egg into a bowl, swirl the water in the first pot and pour the egg from the bowl into the water and repeat for another egg.

water, hot4 tablespoons

Let the eggs cook until the whites are set but the yolks are not, about ⏱️ 2-3 minutes and fish them out.

eggs4

Repeat for the remaining 2 eggs.

eggs4

Place the asparagus quinoa cakes on plate, top with asparagus, smoked salmon, poached egg, hollandaise and garnish with dill.

asparagus quinoa cakes, see below4smoked salmon4 ouncesdill, chopped1 tablespoon