Smoked Salmon Eggs Benedict with Citrus Hollandaise

This is a lovely brunch dish. Poach the eggs in barely boiling water with a teaspoon of vinegar, or use a handy poacher (a skillet with several removable compartments to steam the eggs).

Serves 6-8

Citrus Hollandaise (recipe follows)

½ lb (250 g) smoked salmon slices

32 spears of asparagus, blanched

16 large eggs, for poaching

pea shoots, for garnish

paprika powder, for garnish

Citrus Hollandaise

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

• 1 cup clarified butter (about 2½ sticks before clarifying)

• 4 egg yolks

• 2 Tbsp lemon juice (the juice from 1 small lemon)

• 1 Tbsp cold water

• Kosher salt, to taste

• dash of Tabasco sauce, to taste

• ¼ - ½ tsp finely grated orange rind

Preparation:

1. Heat an inch or two of water in a saucepan over a medium heat. Also, your clarified butter should be warm, but not hot.

2. Combine the egg yolks and the cold water in a glass or stainless steel bowl (not aluminum) whisk for a minute or two, until the mixture is light and foamy. Whisk in a couple of drops of lemon juice, too.

3. The water in the saucepan should have begun to simmer. Set the bowl directly atop the saucepan of simmering water. The water itself should not come in contact with the bottom of the bowl. Whisk the eggs for a minute or two, until they're slightly thickened.

4. Remove the bowl from the heat and begin adding the melted butter slowly at first, a few drops at a time, while whisking constantly.

5. Continue beating in the melted butter. As the sauce thickens, you can gradually increase the rate at which you add it, but at first, slower is better.

6. After you've added all the butter, whisk in the remaining lemon juice and season to taste with Kosher salt and orange zest, dash of Tabasco sauce. The finished hollandaise sauce will have a smooth, firm consistency. If it's too thick, you can adjust the consistency by whisking in a few drops of warm water.

Makes 1 pint of Hollandaise sauce.

To serve

Saute the spears of blanched asparagus in a skillet with butter. Poach the eggs to desired doneness.

Per person, arrange 3-4 spears of asparagus. Top with several slices of smoked salmon. Top with two poached eggs and spoon over the citrus hollandaise. Garnish with a sprinkle of paprika powder and some fresh pea shoots. Serve immediately.