Eggs Benedict with Smoked Salmon, Seared Tomatoes, Asparagus, and Meyer Lemon-Olive Oil Hollandaise
Yield: 6 Servings

Poached Eggs
2 tablespoons white wine vinegar
12 large eggs

1. Bring 2 quarts of water to a boil in large shallow pan.
2. Add the white wine vinegar to the water. Lower the heat to a simmer.
3. Break 6 of the eggs into six small bowls.
4. Gently slide each egg into the simmering water.
5. Poach until the whites are firm, about 2 minutes.
6. With a slotted spoon remove the eggs from the water. Drain on a paper towel.
7. Repeat with the remaining six eggs.
8. Keep warm in oven.

Meyer Lemon-Olive Oil Hollandaise
4 egg yolks
2 tablespoons of water
Juice and zest of 1 Meyer lemon
1/3 cup extra virgin olive oil
Sea salt and freshly ground black pepper

1. In a stainless steel bowl combine egg yolks, water, and lemon zest and juice.
2. In a double boiler set over simmering water. Wisk yolk mixture until light and fluffy. Remove top of double boiler from heat.
3. Slowly add and whisk olive oil into the yolk mixture. Season to taste with salt and pepper.

Seared Tomatoes
4 medium tomatoes
1 tablespoon extra virgin olive oil
¼ teaspoon paprika
Sea salt and freshly ground black pepper

1. Cut each tomato into 3 slices.
2. Brush cut sides with olive oil.
3. Season to taste with paprika, salt, and pepper.
4. Place large nonstick skillet over high heat.
5. Sear tomato slices, about 1 minute per side.

Presentation
12 slices smoked salmon
24 asparagus spears
3 tablespoons finely minced chives

1. Trim and peel asparagus. Steam spears 4 to 5 minutes.
2. For each serving place two tomatoes on warmed plate. Top each tomato with a slice of smoke salmon. Top each salmon slice with 1 poached egg. Spoon hollandaise over each egg. Garnish with 4 asparagus spears and a sprinkling of minced chives.