Fast eggs benedict with asparagus and salmon

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! .