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The ingredients needed to cook Baked Eggs on Toast with Smoked Salmon & Asparagus:
- You need 5 g butter
- Provide 1 tsp olive oil
- Use 4 fine asparagus tips, cut into medium chunks
- Use Handful fresh spinach leaves
- You need 4 cherry tomatoes
- Prepare 2 large free range eggs
- Take 2 slices sourdough bread
- You need 50 g smoked salmon
- You need 2 tbsp sweet chilli sauce
- Take Salt & pepper
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! ☺️
Serve with the hot buttered toast. Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some Hollandaise and garnish with chopped chives. Divide the nova salmon between both slices of toast and arrange it nicely. Then put that back in the oven at it's lowest setting to keep it warm while you cook the eggs.
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