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Fast eggs benedict with asparagus and salmon
 
 
4 ServingsPTM23 min

Fast eggs benedict with asparagus and salmon


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

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Directions

  1. Preheat the oven to 200 ° C.
  2. Peel the asparagus all around with a peeler from just below the cup and remove the woody bottom.
  3. 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.
  4. Meanwhile cut 4 slices of the bread. Roast in the oven for about 8 minutes.
  5. 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.
  6. Melt the butter in a saucepan for a quick hollandaise sauce.
  7. Stir in the mayonnaise, mustard and lemon juice and add slowly to the butter with a whisk. Season with pepper.
  8. Place the toasted slices of bread successively with the asparagus, smoked salmon, boiled egg and some sauce. Garnish with the cress. Yummy! .

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Nutrition

415Calories
Sodium25% DV605mg
Fat43% DV28g
Protein34% DV17g
Carbs7% DV21g
Fiber12% DV3g

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