Eggs Benedict with Smoked Salmon and Asparagus
Extra-virgin olive oil
16 thin slices smoked salmon
24 asparagus spears — cooked crisp (to maintain their bright green color)
4 English muffins, fork split
Blender Hollandaise Sauce, recipe follows
Fill a large, wide pot halfway with water and bring to a boil. Add the vinegar and reduce the heat until the water in the pan has no more bubbles.
Very close to the surface of the water, crack the eggs and gently drop each egg into the water. Cook the eggs for 3 to 4 minutes. Using a slotted spoon, remove the eggs from the pan and place in a bowl of cold water. Reserve the eggs in the cold water and reserve the poaching liquid to reheat the eggs. If you are poaching the eggs a day ahead you can reheat the eggs in new water.
Toast the English muffins. Place a couple of thinly slices of smoked salmon on each English muffin. Top with three crisp steamed asparagus and then top with a poached egg. Top with the Hollandaise Sauce.
To re-warm eggs that have been poached ahead:Warm up the egg poaching liquid (or a pan of new water if you poached ahead) and place the eggs in the water for 1 minute or until the eggs are warm but not cooking any further. Using a slotted spoon, remove the eggs from the warm water, blot on a clean paper or tea towel