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Variation on eggs benedict

With cooked asparagus and hot-smoked salmon.

Ingredients

220gQimiQ
170gEgg yolk
440gMelted butter
50ggastric or poultry stock
brioche bread
Hot-smoked salmon
Cooked asparagus
Salt
fresh (small) eggs

Preparation

  1. Slice a brioche bun and fry the slices in butter until crispy.
  2. Place cooked asparagus and picked, warm-smoked salmon on the slices.
  3. Cook fresh (small) eggs for 15 to 20 minutes at 75°C in a water bath, and place them warm on the salmon.
  4. Finish with a hollandaise sauce (we made it stable so you can prepare it mise-en-place with a siphon). Loosen the Qimiq (cream with gelatin) in the food processor. While mixing, add: the egg yolk, melted butter, castric or poultry stock.
  5. Transfer the mixture to a siphon and charge with two gas cartridges. Keep ready for use in a bain-marie.