Ingredients for Smoked Salmon With Poached Eggs And Asparagus
- Sugar
- Whole Grain Mustard
- Fresh Dill
- Lemon Juice
- Mayonnaise
- Kosher Salt
- Fresh Ground Pepper
- Vegetable Oil
- 2 slices of your favorite bread, toasted
- 4-6 ounces Smoked Salmon (approx 2-3oz per serving)
- Asparagus Spears
- 2 large Eggs
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How to Make Smoked Salmon With Poached Eggs And Asparagus
- Prepare the dressing: In a small bowl, whisk together 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 teaspoon Dijon mustard, salt, and freshly ground black pepper to taste.
- Poach the eggs: Gently simmer 1 inch of water in a saucepan. Crack each egg individually into a small bowl, then carefully slide into the simmering water. Cook for 3-4 minutes for runny yolks, or longer for firmer yolks. Remove with a slotted spoon and drain on paper towels.
- Toast the bread: Toast your bread to your desired level of crispness.
- Assemble the dish: Place a piece of toast on each plate. Arrange 2-3 ounces of smoked salmon on top of each toast.
- Add asparagus: Add 2-3 spears of blanched or roasted asparagus to the plate next to the salmon.
- Top with egg: Carefully place a poached egg on top of the salmon and asparagus.
- Drizzle and garnish: Drizzle the prepared dressing over the egg and asparagus. Garnish with a sprig of fresh dill.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
14g
Fat
27g
Carbs
8g
