Fast eggs benedict with asparagus and salmon

Name: fast eggs benedict with asparagus and salmon
Cook time: 15 min
Total time: 23 min
Yield: 4
Cuisine: American
Ingredients: 500 g fresh white asparagus; 1 petit beurre bread; 4 medium sized egg; 2 el salted butter or margarine; 4 el mayonnaise; 1 tl dijon mustard; 4 tl lemon juice; 100 g smoked salmon; 1 tray cress

Quick eggs benedict with bread, white asparagus, smoked salmon, cress and hollandaise sauce

Ingredients

Directions

Preheat the oven to 200 ° C.
Peel the asparagus all around with a peeler from just below the cup and remove the woody bottom.
Cut them in half, put water in a pan and bring to the boil. Cook for 10 minutes, turn off the heat and leave in the hot water for another 10 minutes. Drain.
Meanwhile cut 4 slices of the bread. Roast in the oven for about 8 minutes.
Meanwhile, bring a pot of water to the boil. Add the eggs and boil for 6 minutes. Rinse under cold running water and peel gently.
Melt the butter in a saucepan for a quick hollandaise sauce.
Stir in the mayonnaise, mustard and lemon juice and add slowly to the butter with a whisk. Season with pepper.
Place the toasted slices of bread successively with the asparagus, smoked salmon, boiled egg and some sauce. Garnish with the cress. Yummy! .