Salmon Sweet Potato Crisp Cake Benedict with Lemon Tarragon Hollandaise Sauce and Poached Asparagus
Discover a delicious and healthy twist on Eggs Benedict with Salmon Sweet Potato Crisp Cake, Lemon Tarragon Hollandaise, and Poached Asparagus. Perfect for brunch or any meal!
Ingredients
- 2 6oz. salmon fillets
- 5 cups grated sweet potato
- 3 eggs
- ½ cup of scallions
- 1 tbsp. olive oil
- 12 stalks of asparagus
- Olive oil, salt, and pepper to taste
- 2 egg yolks
- ½ cup of butter melted
- 1 tsp. of fresh tarragon
- Pinch of salt
- Juice of one lemon
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