Breakfast

Smoked Salmon, Asparagus and Poached Eggs on Rye

Name: Smoked Salmon, Asparagus and Poached Eggs on Rye
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 80 g Smoked salmon; 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

Blanched asparagus and smoked salmon under two poached eggs with lemon and a little olive oil, on toasted rye. 39 g of protein for 472 kcal.

Calories: 472kcal
Protein: 39g
Fat: 24g
Carbs: 21g

Per serving, makes 1. 15 minutes of work. Published 8 September 2026.

Allergens

Gluten
Eggs
Fish

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Smoked salmon80 g
As sold.
Asparagus150 g
Egg2 large (110 g)
Rye bread1 slice, about 40 g
Olive oil5 g
Lemon juiceA squeeze
Cider vinegarA splash, for the poaching water
Black pepperTo taste

Method

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

Worth knowing

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.

Other breakfast recipes that share ingredients with this one, or every breakfast between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.