Poached eggs, smoked salmon and asparagus

Poached eggs and salmon are one of my favourite breakfasts! It’s quick, delicious and full of vitamins, minerals and healthy fats from eggs and salmon. I like poaching eggs as they are much healthier then fried eggs, and it tastes so much better than a soft boiled egg. I recommend eating them with cooked asparagus as they are high in dietary fibre and antioxidants but any other cooked or steamed vegetables will work well too.




Makes: 1 serving

Time: 10 minutes


  • 2 large free range eggs
  • 1 tsp apple cider vinegar
  • 2 – 4 asparagus tips, woody ends snapped off
  • 4 slices of smoked salmon (about 60g)
  • Pink salt
  • Freshly ground pepper
  • Chilli flakes

Poaching eggs:

Poaching eggs sounds like a whole mission but believe me it is very simple!

  • Add a 1 tsp of vinegar to a pan of steadily simmering water.
  • Crack eggs individually into a cup.
  • Create a gentle whirlpool in the water. This will help the egg white wrap around the yolk.
  • Slowly put the egg into water, white first. Leave to cook for about three minutes.
  • Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon.
  • Drain onto kitchen paper.

Cooking asparagus:

  • Bring the water to a boil, gently put the asparagus into the sauce pan and simmer for about 5 minutes.
  • Once cooked, gently take them out and drain the water.

To assemble:

  • Put the asparagus on your plate and place smoked salmon on top. Add the poached eggs and sprinkle with freshly ground pepper, chilli flakes and salt.


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