🥔 Roasted Potatoes & Asparagus with Poached Egg, Salmon & Hollandaise 🐟
Description
This elegant yet simple dish brings together crispy roasted potatoes, tender asparagus, silky poached eggs, and rich smoked salmon, all drizzled with a creamy hollandaise sauce. It’s perfect for brunch, a light lunch, or a sophisticated breakfast-for-dinner meal. The combination of textures and flavors—from the crispy potatoes to the velvety egg yolk and smoky salmon—makes this dish a delicious and nutritious treat.
Ingredients
For the Roasted Potatoes & Asparagus:
- 2 cups baby potatoes, halved
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt & black pepper, to taste
- 1 bunch asparagus, trimmed
- 1 tbsp butter or olive oil (for asparagus)
For the Poached Eggs:
- 2–4 large eggs (depending on servings)
- 1 tbsp white vinegar
- Water (for poaching)
For the Salmon:
- 4 oz smoked salmon (or 1 small cooked salmon fillet)
For the Hollandaise Sauce:
- 3 egg yolks
- 1 tbsp lemon juice
- ½ cup unsalted butter, melted
- Salt & cayenne pepper, to taste
Instructions
Step 1: Roast the Potatoes & Asparagus
- Preheat the oven to 400°F (200°C).
- Toss the halved baby potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper on a baking sheet.
- Roast for 20 minutes, stirring halfway through.
- Add the asparagus to the baking sheet, drizzle with butter or olive oil, and season lightly.
- Roast for another 8–10 minutes, until the asparagus is tender and the potatoes are golden and crispy.
Step 2: Make the Hollandaise Sauce
- In a heatproof bowl, whisk together the egg yolks and lemon juice.
- Place the bowl over a simmering pot of water (double boiler method), whisking continuously.
- Slowly drizzle in the melted butter, whisking until the sauce thickens.
- Season with salt and cayenne pepper, then remove from heat and keep warm.
Step 3: Poach the Eggs
- Bring a pot of water to a gentle simmer (not boiling) and add 1 tbsp vinegar.
- Crack each egg into a small bowl and carefully slide it into the water.
- Poach for 3–4 minutes, until the whites are set but the yolk remains runny.
- Remove with a slotted spoon and drain on a paper towel.
Step 4: Assemble the Dish
- Divide the roasted potatoes and asparagus onto plates.
- Top each plate with smoked salmon and a poached egg.
- Drizzle with hollandaise sauce and serve immediately.
Notes & Tips
✔️ Crispier Potatoes: Soak the potatoes in cold water for 10 minutes before roasting for extra crispiness.
✔️ Easy Hollandaise Hack: Use a blender instead of the double boiler method—simply blend the egg yolks and lemon juice, then slowly drizzle in hot melted butter while blending.
✔️ Poaching Perfection: Use fresh eggs for the best shape, and stir the water gently before adding the eggs to help form a neater poached shape.
✔️ Make It Lighter: Swap hollandaise for Greek yogurt with lemon and herbs for a healthier twist.
✔️ Meal Prep Friendly: Roast the potatoes and asparagus in advance. When ready to serve, reheat in the oven at 350°F (175°C) for 10 minutes and poach fresh eggs.
Servings & Nutritional Info
🔹 Servings: 2
🔹 Calories per serving: ~520 kcal
🔹 Protein: 28g
🔹 Carbohydrates: 35g
🔹 Fat: 32g
🔹 Fiber: 6g
🔹 Sodium: ~700mg
Health Benefits
🥔 Energy-Boosting Carbs – Baby potatoes provide complex carbohydrates and fiber for sustained energy.
🐟 Heart-Healthy Salmon – Rich in omega-3 fatty acids, which support brain and heart health.
🍳 Protein-Packed Eggs – High-quality protein keeps you full and supports muscle growth.
🌿 Antioxidant-Rich Asparagus – A great source of vitamins A, C, and K, plus fiber.
🍋 Healthy Fats in Hollandaise – When made with real butter and fresh eggs, it provides satisfying healthy fats in moderation.
Q&A Section
❓ Can I use a different type of fish?
Yes! Grilled trout, pan-seared cod, or even crab cakes make great alternatives to smoked salmon.
❓ How do I make this dairy-free?
Swap the butter in the hollandaise for a dairy-free alternative, like olive oil or vegan butter.
❓ Can I cook the eggs differently?
Absolutely! Soft-boiled, fried, or scrambled eggs all work well if you prefer them over poached eggs.
❓ What’s the best way to reheat leftovers?
- Reheat potatoes and asparagus in the oven at 350°F (175°C) for 10 minutes.
- Poached eggs and hollandaise don’t reheat well, so make them fresh when serving.
Final Thoughts
This Roasted Potatoes & Asparagus with Poached Egg, Salmon & Hollandaise is a restaurant-quality dish you can make at home! It’s perfect for brunch, a light yet satisfying dinner, or a special occasion breakfast. With crispy roasted potatoes, tender asparagus, runny poached eggs, smoky salmon, and creamy hollandaise, every bite is packed with flavor.
Would you like any variations or substitution ideas for this dish? 😊