Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, baked eggs on toast with smoked salmon & asparagus. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Baked Eggs on Toast with Smoked Salmon & Asparagus is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Baked Eggs on Toast with Smoked Salmon & Asparagus is something which I’ve loved my entire life. They are fine and they look fantastic.
Add egg mixture and season with salt and pepper. Put avocado into a bowl, mash with a fork, and season with lemon juice, salt, and pepper. Remove from the heat and season with salt and pepper.
To begin with this particular recipe, we must prepare a few components. You can have baked eggs on toast with smoked salmon & asparagus using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Baked Eggs on Toast with Smoked Salmon & Asparagus:
- Make ready 5 g butter
- Take 1 tsp olive oil
- Make ready 4 fine asparagus tips, cut into medium chunks
- Prepare Handful fresh spinach leaves
- Take 4 cherry tomatoes
- Make ready 2 large free range eggs
- Prepare 2 slices sourdough bread
- Prepare 50 g smoked salmon
- Take 2 tbsp sweet chilli sauce
- Prepare Salt & pepper
If you try this recipe or create your own variation, let me know in the comments! Make this toast with salmon, avocado, and delicately poached eggs that makes a healthy and yummy dish for breakfast. Get the recipe here. […] Some restaurants serve the scrambled eggs topped with slices of smoked salmon, but what a waste: soaking strips of salmon in cream and incorporating them into the scrambled eggs is in another league altogether. Slice the bagels in half and lightly toast on both sides then spread them with a little butter.
Instructions to make Baked Eggs on Toast with Smoked Salmon & Asparagus:
- 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.
- 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.
- 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.
- 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.
- Enjoy! ☺️
Smoked salmon and scrambled eggs is the perfect breakfast when you want something easy to get you set up for a good day but like it a little fancy. Top the toasted bread with the scrambled eggs and then the sliced smoked salmon. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.
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