Smoked Salmon Asparagus Quinoa Cake Eggs Benedict

Asparagus quinoa cakes topped with poached eggs, asparagus, smoked salmon and a buttery, lemony hollandaise sauce.

Ingredients:

• 1/2 cups butter, melted and hot
• 2 tablespoons lemon juice, hot
• 4 tablespoons water, hot
• 3 egg yolks
• 1 tablespoon dill, chopped
• salt and pepper to taste
• 4 eggs
• 4 asparagus quinoa cakes
• 12 spears asparagus, blanched
• 4 ounces smoked salmon

Instructions:

1. Place a large pot of water on one burner over medium heat for the poached eggs.
2. On a separate burner, bring some water in a double boiler to a boil, reduce the heat and let water stop boiling.
3. Place the egg yolks in the top of the double boiler and whisk until they begin to thicken.
4. Add 1 tablespoon of the hot water, whisk until the sauce begins to thicken again. Repeat 3 more times.
5. Whisk in the lemon juice.
6. Remove from heat and slowly whisk in the melted butter.
7. Season with the dill, salt and pepper and set aside.
8. Crack an egg into a bowl, swirl the water in the first pot and pour the egg from the bowl into the water and repeat for another egg.
9. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
10. Repeat for the remaining 2 eggs.
11. Place the asparagus quinoa cakes on plate, top with asparagus, smoked salmon, poached egg, hollandaise and garnish with dill.
12. Simmer the quinoa in the water until the liquid has been absorbed and the quinoa is tender, about 15 minutes and let cool a bit.
13. Mix the cooked quinoa with the asparagus, green onions, garlic, dill, parsley, eggs, flour, feta, salt and pepper, adding more flour if required.
14. Heat the oil in a pan over medium heat.
15. Spoon the mixture into the pan and form patties of any size that you desire and cook until golden brown on both sides, about 2-4 minutes per side, and set aside on paper towels to drain.

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