SMOKED SALMON EGGS BENEDICT & ASPARAGUS

• Prep Time/Cook Time

  25 Mins

• Serves

  4

HOLLANDAISE INGREDIENTS 

1 tsp. flour 

1 tbsp. whole grain mustard 

1 tbsp. lemon juice 

2 egg yolks

Kosher salt (to taste) 

Fresh ground pepper (to taste) 

1/4 cup olive oil

SALMON EGGS BENEDICT INGREDIENTS 

ArkA Smoked Atlantic Salmon Loin Premium Cut 6oz 

12 asparagus spears, steamed 

4 large eggs 

½ small radish, thinly sliced 

Microgreens (to garnish) 

INSTRUCTIONS

1. Bring a skillet of water to boil on the stove. Add the asparagus and cook 4 – 6 minutes until crisp and tender. Drain and set aside to warm in the oven until plating. 

2. Melt the butter over medium heat in a small saucepan. Crack two eggs and separate the yolk from the egg whites. Combine the lemon juice, mustard, egg yolks, flour and melted butter in a small mixing bowl and whisk until smooth.  

3. Boil 1 inch of water in the skillet then crack the four whole eggs into a small cup and transfer into the hot water. Poach for 2 minutes and remove from the water when complete. 

4. Place two bunches of asparagus on each plate. Add the ArkA salmon on top of the asparagus along with thinly sliced radishes and microgreens. Top with the poached egg and drizzle hollandaise sauce on the egg and around the plate. Season with fresh cracked black pepper. Serve and enjoy.