Baked Eggs on Toast with Smoked Salmon & Asparagus

Name: How to cook Baked Eggs on Toast with Smoked Salmon & Asparagus - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 1 serving
Cuisine: Us

Introduce

Chef :

Jodie Mann

Baked Eggs on Toast with Smoked Salmon & Asparagus

My absolute favourite breakfast in the world. Nothing satisfies me more than eggs & smoked salmon on fresh sourdough. Apart from being incredibly tasty, this meal is highly nutritious, satiating, and with extra vitamins from the addition of greens. #mycookbook

Ingredient

Food ration :

Serves 1 serving

5 g

butter

1 tsp

olive oil

fine asparagus tips, cut into medium chunks

Handful

fresh spinach leaves

cherry tomatoes

large free range eggs

2 slices

sourdough bread

50 g

smoked salmon

2 tbsp

sweet chilli sauce

Cooking instructions

* Step 1

Heat the olive oil & butter in a non-stick frying pan. Add the asparagus tips and fry gently for 2 minutes. Add the tomatoes and spinach leaves and heat through for a few minutes until the spinach has only just wilted.

* Step 2

Make two wells within the mixture and crack an egg into each well. Cover with a lid and cook on low-medium heat until the eggs are just cooked, or until the yolks have begun to go opaque. Meanwhile, pop the sourdough into the toaster.

* Step 3

When the eggs are cooked, remove from the heat and take off the lid. Sprinkle generously with coarse sea salt (I like Maldon) and freshly ground pepper.

* Step 4

Place the smoked salmon on top of the sourdough. Then, using a spatula, lift out each egg along with the mixture and place on top of the salmon. Drizzle over the sweet chilli sauce.