Asparagus and Smoked Salmon Benedicts

• servings: 4 servings
• total time: 50 minutes

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 muffin, split and toasted

8 ounces smoked salmon

8 large egg plus 3 large yolks, divided

2 tablespoons lemon juice

Pinch cayenne pepper

2 tablespoons distilled white vinegar

Directions

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.

Notes

It’s two sticks of butter, which is the way it is usually packaged.

Nutrition

• Calories: 376
• Total Fat: 16 g
• Saturated Fat: 6 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Cholesterol: 393 miligrams
• Sodium: 726 miligrams
• Total Carbohydrate: 25 g
• Total Sugars: 3 g
• Protein: 29 g