Imagine a breakfast so luxurious, so sophisticated, that it transforms your ordinary morning into a culinary adventure. Our Smoked Salmon Asparagus Quinoa Cake Eggs Benedict is not just a meal—it's a gastronomic experience that combines the protein-packed goodness of quinoa, the delicate flavor of smoked salmon, and the elegant touch of perfectly poached eggs. This isn't just another breakfast recipe; it's a restaurant-quality dish you can create right in your own kitchen, guaranteed to impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 bunch asparagus, trimmed
- 4 eggs
- 4 slices smoked salmon
- 2 tablespoons olive oil
- Salt and pepper to taste
- Hollandaise sauce for topping
Instructions
- Rinse quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- While quinoa is cooking, blanch asparagus in boiling salted water for 2-3 minutes until bright green and crisp-tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.
- Once quinoa is cooled, mix with chopped asparagus, salt, and pepper. Form the mixture into 4 compact patties, pressing firmly to help them hold together.
- Heat olive oil in a non-stick skillet over medium heat. Carefully cook quinoa cakes for 3-4 minutes on each side until golden brown and crisp.
- Prepare hollandaise sauce by whisking egg yolks, lemon juice, and melted butter in a double boiler until thick and creamy.
- Poach eggs by creating a gentle whirlpool in simmering water and carefully dropping each egg into the center. Cook for 3 minutes until whites are set but yolks remain runny.
- Assemble by placing a quinoa cake on each plate, topping with a slice of smoked salmon, then a poached egg.
- Drizzle generously with hollandaise sauce and garnish with additional chopped asparagus tips or fresh herbs if desired.
- Serve immediately while eggs are still warm and hollandaise is smooth and creamy.
Tips
- Quinoa Prep: Always rinse quinoa thoroughly to remove the natural saponin coating, which can make it taste bitter. Use a fine-mesh strainer for best results.
- Patty Perfection: When forming quinoa cakes, press the mixture firmly and compact it well. This helps prevent crumbling during cooking.
- Temperature Control: Use medium heat when cooking quinoa cakes to achieve a golden, crispy exterior without burning.
- Egg Poaching Hack: Add a splash of vinegar to your poaching water to help the egg whites coagulate more quickly and maintain a neat shape.
- Hollandaise Success: Whisk continuously and use low, steady heat to prevent the sauce from separating. If it starts to look grainy, add a teaspoon of hot water to rescue it.
- Timing is Key: Prepare all components in advance and assemble just before serving to ensure each element is at its peak temperature and texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 30g
Protein: 25g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 250mg
