Gourmet New Zealand Breakfast: Smoked Salmon Eggs Benedict with Mushrooms and Asparagus
A flavorful new zealand breakfast perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
Eggs, Dairy (in hollandaise sauce)
Ingredients
- 4 English muffins, halved and toasted
- 8 large eggs
- 12 slices smoked salmon
- 1 cup hollandaise sauce (store
- bought or homemade)
- 1 lb fresh asparagus, trimmed
- 8 oz white button mushrooms, sliced
- 4 tbsp unsalted butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing the hollandaise sauce if you're making it from scratch. Set aside. In a large pot, bring water to a simmer for poaching eggs. Add a splash of vinegar. Crack 1 egg into a small bowl or ramekin. Gently slip the egg into the simmering water and cook for 3 4 minutes until yolk is desired consistency. Remove with a slotted spoon and set aside on a warm plate. Repeat for remaining eggs. In a large skillet, melt butter over medium heat. Add mushrooms and sauté until tender and golden brown. Season with salt and pepper. Set aside. Blanch asparagus in boiling water for 2 minutes, then transfer to an ice bath. Drain and set aside. To plate, place a toasted English muffin half on each of four plates. Top with two slices of smoked salmon, followed by a poached egg. Spoon hollandaise sauce over the top. Arrange asparagus spears and sautéed mushrooms around the eggs. Garnish with fresh parsley and serve immediately.
Chef’s Insight
The key to perfect poached eggs is fresh, room-temperature water and a gentle swirling motion when adding the egg.
Notes
This recipe serves 4, but can be easily doubled or halved to suit your needs.