Rye Bread with Poached Eggs and Salmon

INGREDIENTS:

  • 4 large eggs
  • 4 slices of toasted rye bread
  • 7 oz. smoked salmon
  • 6 oz. halved asparagus strips
  • Salt and pepper to taste

INSTRUCTIONS:

  1. To poach eggs, fill a medium sized pan with water (only half way) and bring to the boil. Break each egg into a cup (separately) and gently pour into water. Once the 4 eggs are in the water allow water to start boiling again.\
  2. Once water has started boiling, turn down heat and allow eggs to cook for around 4 minutes.
  3. Gently remove each egg and place on a paper towel to soak up water.
  4. Cook Asparagus by steaming or boiling.
  5. Place rye break on plates and stack salmon and asparagus, and then egg on top. Sprinkle salt and pepper over the top if desired.

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