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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.

1 serving · 8 ingredients · 4 steps

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Smoked Salmon, Asparagus and Poached Eggs on Rye, plated and ready to serve. — The finished recipe. Smoked Salmon, Asparagus and Poached Eggs on Rye

Ingredients 1 to 6 for smoked salmon, asparagus and poached eggs on rye arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 8 for smoked salmon, asparagus and poached eggs on rye arranged separately on a dark worktop. — Ingredients 7 to 8. A splash, for the poaching water Cider vinegar. To taste Black pepper

Smoked Salmon, Asparagus and Poached Eggs on Rye, preparation step 1: Snap the woody ends off the asparagus and drop the spears into boiling salted water for two minutes, then lift them out. — Step 1. Snap the woody ends off the asparagus and drop the spears into boiling salted water for two minutes, then lift them out.

Smoked Salmon, Asparagus and Poached Eggs on Rye, preparation step 2: Bring the water down to a bare simmer, add the vinegar and poach the eggs for three minutes. — Step 2. Bring the water down to a bare simmer, add the vinegar and poach the eggs for three minutes.

Smoked Salmon, Asparagus and Poached Eggs on Rye, preparation step 3: Toast the rye, lay the salmon and asparagus over it, and set the eggs on top. — Step 3. Toast the rye, lay the salmon and asparagus over it, and set the eggs on top.

The finished smoked salmon, asparagus and poached eggs on rye. — Step 4. Finish with the oil, lemon and black pepper.

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