Mothers day is almost here and what better way to show her that you care than by making her a nice home cooked meal? A great way to do this is in the form of a breakfast or brunch for her after wakes from sleeping in. A while ago I made some
, basically a fritter made with quinoa, and I thought that they would also be great when made with different flavours such as asparagus which is in season right now. Although asparagus quinoa cakes are darn tasty all by themselves they are not enough for a special brunch so I decided to top them with some more asparagus along with some smoked salmon, a poached egg and a buttery, lemony hollandaise sauce! I am sure that these smoked salmon asparagus quinoa cake eggs benedict are sure to please for any special occasion!
The asparagus quinoa cakes are pretty easy to make; you simply give some fresh asparagus a few pulses in a food processor and mix it in with the cooked quinoa along with some eggs and flour to bind everything together. These quinoa cakes are seasoned with green onions, garlic, fresh dill and parsley along with some crumble feta cheese.
After the quinoa cakes are made it were it starts to get tricky and you will start wishing that you had four arms. You want to use both the hollandaise sauce and the poached eggs soon after they are cooked so they do not get cold but you can only make one at a time. I like to make the quinoa cakes and blach the asparagus ahead of time and then start bringing the water for the poached eggs to a boil just before I start the hollandaise sauce with the eggs cracked and waiting in separate bowls. This way as soon as the hollandaise sauce is ready you just have to pop the eggs into the water and cook for 2-3 minutes. Although this recipe can be a bit tricky, it is not too difficult and well worth the effort!
Option: Prosciutto would also be great in these eggs benedict instead of the smoked salmon.
Tip: If you do not have a double boiler, and I don’t, you can use a small pot and a large bowl. Simple place some water in the pot, bring it to boil and place the bowl on top in such a way that it cover the pots opening without the
bottom of the bowl touching the water.
Smoked Salmon Asparagus Quinoa Cake Eggs Benedict
Asparagus quinoa cakes topped with poached eggs, asparagus, smoked salmon and a buttery, lemony hollandaise sauce.
- 1/2 cups butter, melted and hot
- 2 tablespoons lemon juice, hot
- 4 tablespoons water, hot
- 3 egg yolks
- 1 tablespoon dill, chopped
- salt and pepper to taste
- 4 eggs
- 4 asparagus quinoa cakes, see below
- 12 spears asparagus, blanched
- 4 ounces smoked salmon
- Place a large pot of water on one burner over medium heat for the poached eggs.
- On a separate burner, bring some water in a double boiler to a boil, reduce the heat and let water stop boiling.
- Place the egg yolks in the top of the double boiler and whisk until they begin to thicken.
- Add 1 tablespoon of the hot water, whisk until the sauce begins to thicken again. Repeat 3 more times.
- Whisk in the lemon juice.
- Remove from heat and slowly whisk in the melted butter.
- Season with the dill, salt and pepper and set aside.
- Crack an egg into a bowl, swirl the water in the first pot and pour the egg from the bowl into the water and repeat for another egg.
- Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
- Repeat for the remaining 2 eggs.
- Place the asparagus quinoa cakes on plate, top with asparagus, smoked salmon, poached egg, hollandaise and garnish with dill.
Asparagus Quinoa Cakes
Asparagus and feta quinoa cakes with plenty of fresh herbs.
- 1/2 cup quinoa, rinsed
- 1 cup water or broth
- 1/2 pound asparagus, grated or processed
- 2 green onions, sliced
- 1 clove garlic, chopped
- 2 tablespoons dill, chopped
- 2 tablespoons parsley, chopped
- 2 eggs, lightly beaten
- 1/4 cup flour (I like to use whole wheat, use rice or quinoa flour for gluten free)
- 1/4 cup feta, crumbled
- salt and pepper to taste
- oil for frying
- Simmer the quinoa in the water until the liquid has been absorbed and the quinoa is tender, about 15 minutes and let cool a bit.
- Mix the cooked quinoa with the asparagus, green onions, garlic, dill, parsley, eggs, flour, feta, salt and pepper, adding more flour if required.
- Heat the oil in a pan over medium heat.
- Spoon the mixture into the pan and form patties of any size that you desire and cook until golden brown on both sides, about 2-4 minutes per side, and set aside on paper towels to drain.
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