Ree Drummond's Smoked Salmon Benedict | The Pioneer Woman | Food Network

Ree creates an herb hollandaise with chives, parsley and dill for her smoky take on this brunch classic!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.

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Smoked Salmon Benedict
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 30 min
Active: 20 min
Yield: 4 servings

Ingredients

Herby Hollandaise:

3 large egg yolks
1 lemon, zested and juiced
1 cup (2 sticks) salted butter, melted and hot
1/2 teaspoon kosher salt
Pinch of freshly ground black pepper
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
2 teaspoons minced fresh dill

Bread and Asparagus:

1 bunch asparagus, trimmed
6 tablespoons salted butter, melted
Kosher salt and freshly ground black pepper
4 thick slices sourdough bread

Eggs:

1 tablespoon white vinegar
4 large eggs
8 ounces smoked salmon
Chopped chives, for serving

Directions

Preheat a grill pan over medium heat. Bring a large pot of water to a simmer.

For the herby hollandaise: Add the egg yolks and lemon zest and juice to a blender and blend for about 10 seconds. With the blender running, slowly drizzle in the melted butter. Season with the salt and pepper. Transfer to a serving vessel and stir in the chives, parsley and dill.

For the bread and asparagus: Toss the asparagus with 2 tablespoons of the melted butter and season with a pinch of salt and pepper. Place on half of the grill pan and cook until charred, 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 nice grill marks form, about 1 minute per side. Set aside.

For the eggs: To poach the eggs, begin by adding the vinegar to the large pot of simmering water. Gently crack the eggs into the water and leave them alone for 2 to 2 1/2 minutes. Remove the eggs with a slotted spoon and set aside on a paper lined plate so that any water is soaked up.

To assemble, place a piece of bread on each of 4 plates and add a few slices of smoked salmon. Top with an egg, followed by some of the herby hollandaise. Serve with the grilled asparagus on the side and garnish with chives.

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Ree Drummond's Smoked Salmon Benedict ​| The Pioneer Woman | Food Network
https://www.youtube.com/watch?v=PwyalywjbQo