Smoked Salmon Asparagus Quinoa Cake Eggs Benedict

Ingredients

• 0.5 pound asparagus grated
• 12  spears asparagus 
• 0.5 cups butter hot melted
• 1 handful optional: dill chopped
• 3  egg yolks 
• 2  eggs lightly beaten
• 0.3 cup feta crumbled
• 1 handful parsley chopped
• 1 clove garlic chopped
• 2  green onions sliced
• 2 tablespoons juice of lemon hot
• 2 servings oil for frying
• 0.5 cup quinoa rinsed
• 4  asparagus quinoa cakes 
• 0.3 cup flour gluten free whole wheat for (I like to use , use rice or quinoa flour )
• 2 servings salt and pepper to taste
• 4 ounces salmon smoked
• 1 cup water 

Equipment

• bowl
• whisk
• pot
• double boiler

Directions

1. 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.
2. Place the egg yolks in the top of the double boiler and whisk until they begin to thicken.
3. Add 1 tablespoon of the hot water, whisk until the sauce begins to thicken again. Repeat 3 more times.
4. Whisk in the lemon juice.
5. 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.
6. 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.
7. Place the asparagus quinoa cakes on plate, top with asparagus, smoked salmon, poached egg, hollandaise and garnish with dill.