Ree Drummond's Smoked Salmon Benedict | The Pioneer Woman

Ree creates an herb hollandaise with chives, parsley and dill for her smoky take on this brunch classic! Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3yCEbex Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Smoked Salmon Benedict RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 30 min Active: 20 min Yield: 4 servings Ingredients Herby Hollandaise: 3 large egg yolks 1 lemon, zested and juiced 1 cup (2 sticks) salted butter, melted and hot 1/2 teaspoon kosher salt Pinch of freshly ground black pepper 1 tablespoon minced fresh chives 1 tablespoon minced fresh parsley 2 teaspoons minced fresh dill Bread and Asparagus: 1 bunch asparagus, trimmed 6 tablespoons salted butter, melted Kosher salt and freshly ground black pepper 4 thick slices sourdough bread Eggs: 1 tablespoon white vinegar 4 large eggs 8 ounces smoked salmon Chopped chives, for serving Directions Preheat a grill pan over medium heat. Bring a large pot of water to a simmer. For the herby hollandaise: Add the egg yolks and lemon zest and juice to a blender and blend for about 10 seconds. With the blender running, slowly drizzle in the melted butter. Season with the salt and pepper. Transfer to a serving vessel and stir in the chives, parsley and dill. For the bread and asparagus: Toss the asparagus with 2 tablespoons of the melted butter and season with a pinch of salt and pepper. Place on half of the grill pan and cook until charred, about 3 minutes. Brush the bread with the remaining melted butter and place on the other side of the grill pan. Grill the bread until nice grill marks form, about 1 minute per side. Set aside. For the eggs: To poach the eggs, begin by adding the vinegar to the large pot of simmering water. Gently crack the eggs into the water and leave them alone for 2 to 2 1/2 minutes. Remove the eggs with a slotted spoon and set aside on a paper lined plate so that any water is soaked up. To assemble, place a piece of bread on each of 4 plates and add a few slices of smoked salmon. Top with an egg, followed by some of the herby hollandaise. Serve with the grilled asparagus on the side and garnish with chives. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #ReeDrummond #ThePioneerWoman #FoodNetwork #SmokedSalmonBenedict Ree Drummond's Smoked Salmon Benedict ​| The Pioneer Woman | Food Network https://www.youtube.com/watch?v=PwyalywjbQo