April 2024

Smoked Salmon Benedict Ingredients Herby Hollandaise: 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 Bread and Asparagus: 1 bunch asparagus, trimmed 6 tablespoons salted butter, melted Kosher salt and freshly ground black pepper 4 thick slices sourdough bread Eggs: 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. 10