Smoked salmon eggs benny with asparagus

By Michael Bonacini
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smoked salmon eggs benny


  • 4 eggs for poaching
  • 4 English muffins
  • 4/6 oz good quality smoked salmon
  • 12 green asparagus, trimmed

Hollandaise sauce

  • 3 egg yolks
  • 1 tablespoon lemon juice
  • Little grated zest of lemon
  • ¼ teaspoon dijon mustard
  • ¼ teaspoon of jarred horseradish and little of its juice
  • ¾ cup melted butter
  • Salt and pepper to taste
  • 1 tablespoon chopped chives


1. In a clean bowl place egg yolks, lemon juice, dijon mustard, horseradish and its juice. Whisk over a pot of hot water until the egg yolks become light fluffy and gently cooked. Slowly drizzle in melted butter a little at a time and continue to whisk until the perfect consistency of hollandaise has been achieved. Adjust the seasoning with salt and pepper. Keep warm and set aside.

2. Trim asparagus and cook in boiling salted water for approximately 3 minutes. Once cooked, toss in a pan with butter and a light seasoning of salt and pepper .

3. Poach eggs in a pot of salted and vinegared water. While the eggs are poaching, toast English muffins and place on a serving plate.

4. Place the smoked salmon of the top of the English muffins spilling over the plate. Drain the poached eggs well and place on top of the smoked salmon. Spoon a tablespoon full or more of hollandaise sauce over each poached egg. Garnish with the cooked buttered asparagus sprinkling the eggs with chopped chives and serve.      

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