Eggs Benedict with smoked salmon

Ingredients:

Hollandaise sauce with herbs

• 3 large egg yolks
• Zest and juice of 1 lemon
• 220 g salted butter, melted, hot
• 0.5 tsp coarse salt
• A pinch of freshly ground black pepper
• 1 tbsp chopped fresh chives
• 1 tbsp chopped fresh parsley
• 2 tsp chopped fresh dill

Bread and asparagus

• 1 bunch asparagus, tough ends trimmed
• 6 tbsp salted butter, melted
• 4 thick slices sourdough bread

Eggs

• 1 tbsp. white vinegar
• 4 large eggs
• 220 gr. smoked salmon
• Chopped chives for serving

Preparation:

1. Heat a grill pan over medium heat. Bring a large saucepan of water to a boil.
2. Hollandaise sauce with herbs:
   
   Place the egg yolks, lemon zest, and juice in a blender and blend for about 10 seconds. With the blender running, slowly pour in the melted butter. Season with salt and pepper. Transfer the sauce to a serving bowl and stir in the chives, parsley, and dill.
3. Bread and asparagus:
   
   Toss the asparagus with 2 tablespoons melted butter and season with a pinch of salt and black pepper. Place on half of the grill pan and grill until golden brown, about 3 minutes. Brush the bread with the remaining melted butter and place on the other side of the grill pan. Grill the bread until nicely charred, about 1 minute per side. Set aside.
4. Eggs:
   
   To poach eggs, add vinegar to a large pot of boiling water. Carefully crack the eggs into the water and let them sit without moving for 2–2.5 minutes. Transfer the eggs with a slotted spoon to a paper-lined plate to absorb all the water.
5. Place a slice of bread on each of 4 plates and top with a few slices of smoked salmon. Top with an egg, then drizzle with hollandaise sauce. Serve with asparagus and garnish with green onions.