Smoked Salmon and Poached Egg on Rye

Submitted by kelly in TO

"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."

 

• Ready In: 15mins
• Ingredients: 7
• Serves: 4

ingredients

• 4 eggs
• 170 g asparagus, halved crossways
• 4 slices rye bread, toasted
• 200 g smoked salmon
• 2 tablespoons fresh chervil, leaves
• pepper
• salt

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.