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SALMON & ASPARAGUS EGGS BENEDICT


Active Time : 45 Minutes
Total Time : 45 Minutes
Serves : 6

INGREDIENTS

  • 2 teaspoon 100% Italian extra virgin olive oil
  • 1/2 pound fresh asparagus trimmed
  • 6 thick slices rustic Italian style artisan bread
  • 2 tablespoons butter melted
  • 1 1.25 ounce packet hollandaise sauce mix (1.25 ounce)
  • 1 1/2 teaspoon chopped fresh tarragon
  • 1 package (4 ounce) traditional cold smoked salmon
  • 6 large eggs

DIRECTIONS

In large skillet, heat oil over medium heat. Add asparagus; salt and pepper to taste. Sauté until asparagus is crisp-tender. Set aside.

Place bread on a baking sheet; brush with melted butter. Bake in a preheated 400°F oven 5-8 minutes or until slightly browned. Top with smoked salmon slices; continue baking 1 minute. Top with asparagus spears; keep warm.

In medium saucepan, prepare hollandaise sauce according to package directions. Stir in tarragon; keep warm.

Poach or fry eggs to desired doneness; place eggs over asparagus. Top with hollandaise sauce; serve immediately.