Smoked Salmon, Asparagus and Poached Eggs on Rye
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Eggs royale without the hollandaise. A teaspoon of oil and a squeeze of lemon do the job of a sauce that starts with 20 g of butter and a yolk.
Asparagus is worth it for six weeks in spring. Out of season, spinach wilted in the poaching pan takes its place.

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