Smoked Salmon and Poached Egg on Rye

Total Time
15mins
Prep 5 mins
Cook 10 mins

Omega-3, fibre and protein. Sometimes I drop a tsp of white wine vinegar into the water before I slip in the egg so it keeps together a little better.

Ingredients Nutrition

Directions

  1. Half fill large shallow frying pan with water; bring to the boil. Break eggs into cup, one at a time, then slide into pan. When all eggs are in pan, allow water to return to the boil.
  2. Cover pan, turn off heat; stand about 4 minutes or until a light film sets over egg yolks. Remove eggs, one at a time, using slotted spoon; place spoon on absorbent-paper-lined saucer briefly to blot up poaching liquid.
  3. Meanwhile, boil, steam or microwave asparagus until just tender; drain.
  4. Divide bread among serving plates; top each with salmon, egg, and then asparagus; sprinkle with chervil.

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