Mouthwatering Dutch Paleo Brunch: Smoked Salmon Egg Boats with Sautéed Asparagus & Herbed Hollandaise Sauce

Allergens

Eggs, Dairy, Fish

Ingredients

• 8 large eggs
• 1 lb smoked salmon
• 12 asparagus spears, trimmed
• 1/2 cup unsalted butter
• 3 large egg yolks
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 2 tbsp finely chopped chives
• 1 tbsp finely chopped dill
• Salt and pepper, to taste

Instructions

1. Preheat oven to 350°F (175°C). Cut a small slice off the bottom of each asparagus spear to create a flat base for easy standing. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the asparagus and cook until tender but still crisp, about 5 minutes. Season with salt and pepper, then transfer to a plate. Fill a small saucepan halfway with water and bring to a simmer. Crack each egg into a separate ramekin or small bowl. Carefully slide the eggs into the simmering water, and cook for 4 5 minutes or until desired yolk consistency is reached. Use a slotted spoon to remove the eggs from the water and place them in a muffin tin lined with buttered foil cups to keep their shape. In a blender, combine the egg yolks, lemon juice, mustard, salt, and pepper. Blend until well combined. Melt the remaining butter in a small saucepan over low heat. With the blender running, slowly pour the melted butter into the egg yolk mixture to create the herbed hollandaise sauce. Add chopped chives and dill, then blend until fully incorporated. To serve, place two asparagus spears in each of four oven safe ramekins or bowls. Top with a poached egg, followed by a generous portion of smoked salmon. Spoon the herbed hollandaise sauce over the salmon and asparagus. Bake for 10 minutes or until heated through. Garnish with additional chives and dill before serving.

Chef’s Insight

To prevent the eggs from sticking to the foil cups during baking, use a thin layer of butter.

Notes

Ensure that the eggs used are from free-range, organic chickens for the best quality.