Eggs Benedict with green baby asparagus

Ingredients for 2 servings:

• 2 slices of bread (psyllium husk bread), alternatively toasties
• 150 g smoked salmon, e.g. sockeye salmon
• 4 slices of bacon (root bacon)
• 4 eggs
• 200 g asparagus, green (baby asparagus)
• 100 g hollandaise sauce
• 2 liters of water
• 2 shots of white vinegar
• 1 shot of rosé wine
• n. B. herbal salt
• e.g. butter
• n. B. Spice pepper
• 1 tbsp chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Add a knob of butter to the pan and fry the bacon. Drain the crispy bacon on a paper towel. Fry the baby asparagus in the remaining fat, season with pepper, and after about 5 minutes, add a dash of rosé wine. Keep warm. Gently heat the hollandaise sauce. Meanwhile, bring the water and vinegar to a boil. Once boiling, create a whirlpool with a whisk. To poach, crack two eggs, carefully transfer them to a small bowl, and then let the two eggs slide into the whirlpool. Poach for 4 minutes over reduced heat, then remove the eggs with a ladle and let them dry on paper towels. Then poach the next two eggs. Toast the bread crisply. There’s a recipe online for psyllium husk bread—be sure to bake it without a baking pan! Cut the chives into thin rings. To serve, brush the bread with butter and sprinkle with a little herb salt. Place the salmon on the bread and spread the asparagus evenly on top. Place the poached eggs on top of the asparagus, sandwiching the bacon between them. Pour the hollandaise sauce over the eggs and garnish with chives. Drizzle with the remaining butter from the pan, if desired.