Smoked Salmon Asparagus Quinoa Cake Eggs Benedict
- 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
- 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
- 1 handful dill, chopped
- 1 handful parsley, chopped
- 2 eggs, lightly beaten
- 1/4 cup flour
- 1/4 cup feta, crumbled
- salt and pepper to taste
- oil for frying
- Produce
- Dill (1 tablespoon)
- Dill (1 handful)
- Garlic (1 clove)
- Green onions (2)
- Parsley (1 handful)
- Spears asparagus (12)
- Seafood
- Smoked salmon (4 ounces)
- Canned Goods
- Water or broth (1 cup)
- Cooking & Baking
- Flour (1/4 cup)
- Oil (1)
- Salt and pepper (2)
- Pasta & Grains
- Quinoa (1/2 cup)
- Bread & Baked Goods
- Asparagus quinoa cakes (4)
- Drinks
- Lemon juice, hot (2 tablespoons)
- Water, hot (4 tablespoons)
- Dairy
- Butter (1/2 cups)
- Feta (1/4 cup)
- Refrigerated
- Egg (6)
- Egg yolks (3)
- Other
- 1/2 pound asparagus, grated or processed
Preparation
Read recipe preparation on closetcooking.com
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Recipe Stats
Published May 6, 2012 (9 months ago).
160 people saved this recipe.
