Salmon Cake Eggs Benedict are served on asparagus!!!😋
Ingredients:
• 4 salmon cakes (you can use pre-made or homemade)
• 8 asparagus spears, trimmed
• 4 eggs
• 1/4 cup capers, drained and rinsed
• Olive oil
• Salt and pepper
• Lemon wedges (for serving)
For the Hollandaise Sauce:
• 2 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup melted ghee or clarified butter
• Pinch of salt
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Place the asparagus spears on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 10-12 minutes or until tender.
3. While the asparagus is roasting, prepare the hollandaise sauce. In a blender or food processor, combine the egg yolks and lemon juice. Blend until smooth.
4. With the blender running, slowly pour in the melted ghee or clarified butter in a steady stream until the sauce is thick and creamy. Season with a pinch of salt and keep warm.
5. Heat a non-stick skillet over medium heat and add a drizzle of olive oil. Add the salmon cakes to the skillet and cook for about 3-4 minutes per side or until golden and heated through.
6. In a separate skillet, heat some olive oil over medium heat. Add the capers and cook until crispy, about 2-3 minutes. Remove from the skillet and drain on a paper towel.
7. Poach the eggs by bringing a pot of water to a gentle simmer. Crack each egg into a small bowl and carefully slide them into the simmering water. Cook for about 3-4 minutes or until the whites are set but the yolks are still runny.
8. To assemble, place two roasted asparagus spears on each plate. Top with a salmon cake, a poached egg, and a generous drizzle of hollandaise sauce. Garnish with crispy capers and serve with lemon wedges on the side.
9. Enjoy your delicious Salmon Cake Eggs Benedict with lemony hollandaise and crispy capers!