Smoked Salmon, Asparagus and Poached Eggs on Rye

Make smoked salmon, asparagus and poached eggs on rye, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
80 g Smoked salmon (As sold.)
150 g Asparagus
2 large (110 g) Egg
1 slice, about 40 g Rye bread
5 g Olive oil
A squeeze Lemon juice
A splash, for the poaching water Cider vinegar
To taste Black pepper
Ingredient notes on the recipe page.

METHOD
1. Snap the woody ends off the asparagus and drop the spears into boiling salted water for two minutes, then lift them out.
2. Bring the water down to a bare simmer, add the vinegar and poach the eggs for three minutes.
3. Toast the rye, lay the salmon and asparagus over it, and set the eggs on top.
4. Finish with the oil, lemon and black pepper.

Contains gluten cereals, eggs and fish.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/smoked-salmon-asparagus-poached-eggs-rye

AI-generated images illustrating the recipe.

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