Smoked salmon with spinach, asparagus & poached egg
Smoked salmon with spinach, asparagus & poached egg

Breakfast

Smoked salmon with spinach, asparagus & poached egg

Under 15 mins

Cooking

2

Portions

Mowi cold smoked salmon slices
Buy at

Subject to store availability

Ingredients

  • 2 Free range eggs (as fresh as possible)
  • 1 pack (4 -6 spears depending on thickness) Fine asparagus
  • 1 pack Smoked salmon
  • 1 pack (100g) Baby spinach
  • 1 pack Hollandaise (optional)
  • 20g Butter
  • 1 tbsp Olive oil
  • Salt & freshly ground black pepper
  • 1-2 tbsp White wine vinegar (optional)
  • Sourdough bread (optional)
Smoked salmon with spinach, asparagus & poached egg

Method

  1. Bring a large (tall) sauce pan of water to the boil and then reduce to a simmer.( If you like, add a splash of vinegar to the water – it adds a slight acidity to the eggs)
  2. Heat a frying pan with 1 tablespoon of olive oil over a high heat, add the asparagus the turn the heat down to medium. Season the asparagus with salt & pepper. Cook for 3-4 minutes depending on the thickness of the asparagus, turning occasionally until nicely coloured. Remove from the pan and keep warm.
  3. Crack an egg into a cup or small container and gently add to the simmering water – repeat with the second egg. Cook for 2 – 4 minutes depending on how soft you like your eggs. When ready remove from the pan with a slotted spoon and drain the eggs on a sheet of kitchen paper.
  4. While the eggs are cooking heat the butter in the frying pan and add the spinach. Season lightly and sauté the spinach for a minute or two until wilted.
  5. Divide the spinach onto two plates, place the asparagus on top of the spinach and top with a poached egg.
  6. Take 2 slices of smoked salmon and place next to the egg.
For a little extra indulgence

Why not buy or better still make your own hollandaise which goes perfectly with smoked salmon and eggs.

Mowi cold smoked salmon slices
Buy at

Subject to store availability

Ingredients

  • 2 Free range eggs (as fresh as possible)
  • 1 pack (4 -6 spears depending on thickness) Fine asparagus
  • 1 pack Smoked salmon
  • 1 pack (100g) Baby spinach
  • 1 pack Hollandaise (optional)
  • 20g Butter
  • 1 tbsp Olive oil
  • Salt & freshly ground black pepper
  • 1-2 tbsp White wine vinegar (optional)
  • Sourdough bread (optional)

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