- Portion size 8 servings
- Credits : Easy and Healthy Summer Meals 2009
MethodIn large pot of boiling salted water, blanch asparagus until tender-crisp, about 2 minutes. With slotted spoon, transfer to bowl of ice water; drain and pat dry.
Hollandaise Sauce: Remove 2 tbsp (25 mL) of the butter; cut into cubes and refrigerate.
In saucepan, melt remaining butter over medium heat; skim off foam. Keep warm over low heat.
In heatproof bowl, whisk egg yolks with cold water until light. Place over saucepan of barely simmering water; whisk until thickened, about 3 minutes. Remove from heat.
Whisk in butter cubes. Slowly whisk in melted butter. Whisk in lemon juice, salt and pepper. If too thick, whisk in a few more drops of water. Keep warm over pan of hot water (off heat).
Poached Eggs: In large saucepan or deep skillet, heat 2 to 3 inches (5 to 8 cm) water over medium heat until simmering. Add vinegar. One at a time, crack eggs into custard cup or small bowl; gently slide into simmering water. Reduce heat to low; cook until whites are set and yolks are still soft, about 3 minutes. With slotted spoon, transfer to paper towel–lined tray; keep warm.
Place asparagus and smoked salmon (if using) on each slice of toast; top with egg and about 2 tbsp (25 mL) of the hollandaise sauce.
Nutritional facts Per serving: about
- Sodium 233 mg
- Protein 13 g
- Calories 354.0
- Total fat 24 g
- Cholesterol 303 mg
- Saturated fat 12 g
- Total carbohydrate 23 g
- Iron 17.0
- Folate 49.0
- Calcium 5.0
- Vitamin A 28.0
- Vitamin C 5.0