Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Show:
The Pioneer Woman
Smoked Salmon Benedict
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- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1137
- Total Fat
- 77 g
- Saturated Fat
- 44 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 36 g
- Cholesterol
- 505 mg
- Sodium
- 1799 mg
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1137
- Total Fat
- 77 g
- Saturated Fat
- 44 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 36 g
- Cholesterol
- 505 mg
- Sodium
- 1799 mg
Ingredients
Herby Hollandaise:
Bread and Asparagus:
Eggs:
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.
- To assemble, place a piece of bread on each of 4 plates and add a few slices of smoked salmon. Top with an egg, followed by some of the herby hollandaise. Serve with the grilled asparagus on the side and garnish with chives.
