Smoked Salmon Asparagus Quinoa Cake Eggs Benedict
Smoked Salmon Asparagus Quinoa Cake Eggs Benedict might be a good recipe to expand your main course recipe box. One portion of this dish contains roughly 37g of protein, 69g of fat, and a total of 955 calories. This recipe serves 2. For $6.52 per serving, this recipe covers 49% of your daily requirements of vitamins and minerals. 4367 people have tried and liked this recipe. If you have oil, fresh parsley, lemon juice, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and pescatarian diet. From preparation to the plate, this recipe takes roughly 15 minutes. It is brought to you by Closet Cooking. Overall, this recipe earns an awesome spoonacular score of 98%. Try Smoked Salmon Eggs Benedict, Smoked Salmon Eggs Benedict, and Smoked Salmon Eggs Benedict for similar recipes.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
1/2 pound asparagus, grated or processed
12 spears asparagus, blanched
1/2 cups butter, melted and hot
1 handful dill, chopped
3 egg yolks
2 eggs, lightly beaten
1/4 cup feta, crumbled
1 handful parsley, chopped
1 clove garlic, chopped
2 green onions, sliced
2 tablespoons lemon juice, hot
oil for frying
1/2 cup quinoa, rinsed
4 asparagus quinoa cakes, see below
1/4 cup flour (I like to use whole wheat, use rice or quinoa flour for gluten free)
salt and pepper to taste
4 ounces smoked salmon
1 cup water or broth
Equipment:
double boiler
pot
whisk
bowl
Cooking instruction summary:
Place a large pot of water on one burner over medium heat for the poached eggs.On a separate burner, bring some water in a double boiler to a boil, reduce the heat and let water stop boiling.Place the egg yolks in the top of the double boiler and whisk until they begin to thicken.Add 1 tablespoon of the hot water, whisk until the sauce begins to thicken again. Repeat 3 more times.Whisk in the lemon juice.Remove from heat and slowly whisk in the melted butter.Season with the dill, salt and pepper and set aside.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.Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.Repeat for the remaining 2 eggs.Place the asparagus quinoa cakes on plate, top with asparagus, smoked salmon, poached egg, hollandaise and garnish with dill.
Step by step:
1. Place a large pot of water on one burner over medium heat for the poached eggs.On a separate burner, bring some water in a double boiler to a boil, reduce the heat and let water stop boiling.
2. Place the egg yolks in the top of the double boiler and whisk until they begin to thicken.
3. Add 1 tablespoon of the hot water, whisk until the sauce begins to thicken again. Repeat 3 more times.
4. Whisk in the lemon juice.
5. Remove from heat and slowly whisk in the melted butter.Season with the dill, salt and pepper and set aside.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.
6. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.Repeat for the remaining 2 eggs.
7. Place the asparagus quinoa cakes on plate, top with asparagus, smoked salmon, poached egg, hollandaise and garnish with dill.
Nutrition Information:
covered percent of daily need
