Name: Smoked salmon and poached egg on rye
Cook time: 9 min
Total time: 9 min
Yield: 4
Ingredients: 4 eggs; 170 gram asparagus, halved crossways; 4 slice (180g) rye bread, toasted; 200 gram smoked salmon; 2 tablespoon fresh chervil leaves

Smoked salmon and poached egg on rye

Packed with omega-3, protein and fibre this smoked salmon and poached egg on rye is a delicious and healthy breakfast or brunch. Adding a tablespoon of vinegar to the poaching water will help keep the eggs together.

Ingredients

4 eggs

170 gram asparagus, halved crossways

4 slice (180g) rye bread, toasted

200 gram smoked salmon

2 tablespoon fresh chervil leaves

Method

1.Half fill large shallow frying pan with water; bring to a boil. Break eggs into cup, one at a time, then slide into pan. When all eggs are in pan, allow water to return to a 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-paperlined 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 then asparagus; sprinkle with chervil.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy