Poached Eggs with Asparagus and Smoked Salmon
A healthy, tasty brunch, lunch or supper, ready in no time and full of delicious flavours.
331kcals, 12.8g fat (5.8g saturated), 31.3g carbs (2.9g sugars), 21.4g protein, 2.5g fibre, 1.437g sodium
|1 tbsp white vinegar|
|12 spears of asparagus|
|4 slices sourdough|
|200g smoked salmon|
|Juice of ½ a lemon|
|Salt and black pepper|
1 Bring a large shallow pan of water to a boil, then reduce to a bare simmer and add the vinegar.
2 Crack each egg onto a saucer, then gently slide into the water. Poach for 2-3 minutes or until cooked to your liking.
3 Remove the eggs using a slotted spoon and allow to drain on kitchen paper.
4 Add the asparagus to the pan of water and blanch for one minute, then remove and allow to drain on kitchen paper.
5 Toast the sourdough, spread generously with butter and place 1-2 slices on each plate. Arrange the salmon and asparagus on top, squeeze over some lemon juice and add a generous crack of black pepper. Top each toast with a poached egg and season with salt and pepper. Serve immediately.
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