Dutch Eggs with Fresh Asparagus (Gluten-Free)

Celiac.com 04/22/2021 - This version of Dutch Eggs is basically an eggs Benedict served over salmon, instead of English Muffins. One of my favorite ways to enjoy springtime asparagus is broiled with soft-boiled eggs on top. This recipe features broiled asparagus alongside the eggs and salmon. Top it off with some tangy Hollandaise, and you're ready for your first spring brunch home run. The recipe below makes four servings.

Ingredients:

• 4 slices quality fresh salmon (about 4 ounces each)
• 1 pound asparagus, tough ends trimmed
• 2 tablespoons olive oil
• kosher salt and black pepper
• 8 large eggs
• ¼ cup Parmesan (1 ounce)

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Directions:
Heat broiler. And start boiling water in a saucepan large enough to hold the 8 eggs and leave an inch at the top.

Add salt and pepper to the salmon filets, and set aside.

Place asparagus on a baking sheet. Drizzle with the oil and season with ½ teaspoon each salt and pepper. Leave enough room for the salmon fillets, or make sure you have another pan ready for the broiler.

Broil the asparagus, tossing once, until tender, 4 to 8 minutes total. Use a timer. At the 4 minute mark, add the salmon to the broiling pan. The salmon will be done when fat starts to seep from the seams. Don't overcook it.

Meanwhile, carefully lower the eggs into boiling water water. Reduce heat and gently simmer for 6 minutes. Use your timer.

When egg time is up, remove egg pan from heat, and let cool water run into the pan for a few minutes. When eggs are cool to the touch, peel under running water.

On plates, divide the asparagus among the salmon, sprinkle on the Parmesan, and top with the eggs. Drizzle with Hollandaise sauce, as desired.

Serve immediately. 

Nothing completes Dutch Eggs like a delicious creamy, lemony Hollandaise sauce.

Gluten-Free Hollandaise Sauce

Ingredients:
3 egg yolks
2 tablespoons fresh lemon juice, more as desired
4 tablespoons unsalted butter, chilled
¾ cup unsalted butter, melted
1 teaspoon ground white pepper
salt to taste

Directions:
Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice.

Add 2 tablespoons cold butter, and place over very low heat. 

Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes. 

Remove pan from heat, and beat in 1 tablespoon cold butter. Repeat. Whisk in melted butter a little bit at a time. Season with salt and white pepper to taste.

Drizzle over eggs, and asparagus for a tasty brunch.