Poached Egg with Asparagus Dippers

Prep: 5 mins

Cook: 15 mins

Serves: 2

Difficulty:

Cuisine:

Saved:

Australian

Recipe by: Australian Eggs

Poached eggs with smoked salmon and asparagus is a versatile recipe that can be enjoyed for breakfast, lunch or dinner. This easy egg dish is perfect for those who don't feel like cooking but still need something with nutritional value.

Credit: Whisk Media Group

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Poached Egg with Asparagus Dippers

Ingredients:

1 bunch asparagus, trimmed

100g smoked salmon or double smoked ham

4 eggs

Toasted sourdough bread, to serve

Method:

Bring a frying pan of water to the boil. Add asparagus and cook for 2 minutes until bright green and tender crisp. Drain
Meanwhile, bring a medium saucepan of water to the boil. Reduce heat to low, and when bubbles subside, use a spoon to stir the water until a whirlpool forms. Break an egg into a small bowl and gently slide into whirlpool. Cook for 3 minutes or until white is cooked. Use a slotted spoon to transfer egg to a plate. Repeat with remaining eggs
Wrap salmon or ham around asparagus spears. Place toast onto serving plates and top with eggs. Season with salt and pepper and serve with vegetable dippers

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