Smoked Salmon, Asparagus with Poached Eggs
- 20 white asparagus spears (320g/ 11.2oz), washed and trimmed
- 1 tablespoon (13.5g/ 15 ml) olive oil
- 2 eggs
- salt to taste
- white pepper to taste
- 4 oz (113.3 g) smoked salmon
Oven: Preheat oven to 400F/ 204C/ Gas Mark 6. Wash and trim asparagus spears. Toss lightly with the olive oil to coat. Place on a parchment covered baking sheet. Season with salt and white pepper to taste. Bake for 15-20 minutes.
Grill: Heat grill to medium-high heat. Wash and trim asparagus spears. Toss lightly with the olive oil to coat. Season with salt and pepper to taste. Place on a a grill sheet or right on the grill. Grill for 5-7 minutes, turning them every few minutes to prevent burning.
Pressure Cooker: Place washed and trimmed asparagus stalks flat in the bottom of the pressure cooker. Add 1/2 cup (118ml) water (or the minimum for your unit), and close the lid securely. Cook on high for 2-3 minutes. When done cooking, safely release the pressure and safely open the lid.
While asparagus is baking, poach the eggs.
Stove Top. Using poach pods (see my amazon store link), boil a saucepan of water with just enough water to go up to the lip of the poach pod. Grease the poach pods ahead of time with olive oil. Add one egg per pod, and immerse it into the boiling water, until it rests on the bottom of the sauce pan, with just enough water filing the pod to keep it standing. Cook until the egg is poached, about 2-3 minutes. Carefully remove the poach pod from the boiling water and use a spoon to carefully spoon out each poached egg.
Microwave. Add 1/3 cup (79ml) water to a coffee cup. Crack one egg carefully into the cup, making sure the water covers it. Cover the coffee cup with a microwave safe plate and cook the egg for one minute.
Serve one egg and 2 oz (56.6 g) smoked salmon per 10 cooked asparagus stalks. Season with salt and pepper to preference. Smaklig måltid!
Base recipe makes 2 servings of 10 asparagus spears and one egg a piece.