Smoked Salmon with Poached Eggs and Asparagus
Elevate your brunch game with this elegant recipe for Smoked Salmon with Poached Eggs and Asparagus. Featuring tender-crisp asparagus, silky slices of smoked salmon, and perfectly poached eggs with golden, runny yolks, this dish is a symphony of textures and flavors. The toasted bread or English muffins provide a warm, crunchy base, while a squeeze of fresh lemon juice and a sprinkle of dill add a vibrant, aromatic finish. Quick to prepare in just 25 minutes, this recipe is ideal for a sophisticated weekend brunch or even a light, nutritious dinner. Packed with protein and omega-3s, this modern twist on a classic pairing is as healthy as it is indulgent. Perfect for those searching for "poached egg recipes," "healthy smoked salmon dishes," or "asparagus brunch ideas," this dish is sure to impress.
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Ingredients
- 12 spears asparagus
- 200 grams smoked salmon
- 4 large eggs
- 1 whole lemon
- 2 tablespoons white vinegar
- 1 tablespoon olive oil
- 1 tablespoon fresh dill
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 pieces toasted bread or English muffins
Directions
Step 1
Fill a medium pot with water, add a pinch of salt, and bring to a boil. Trim the tough ends off the asparagus.
Step 2
Blanch the asparagus by boiling it for 2-3 minutes until tender-crisp, then transfer immediately to a bowl of ice water to stop the cooking. Drain and set aside.
Step 3
Fill a separate saucepan with water and bring it to a gentle simmer. Add white vinegar to the water.
Step 4
Crack one egg into a small bowl. Gently slide the egg into the simmering water and poach for 3-4 minutes or until the whites are set but the yolks remain runny. Repeat with the remaining eggs. Remove with a slotted spoon and set on a paper towel to drain.
Step 5
Warm a skillet over medium heat and add olive oil. Lightly sauté the blanched asparagus for 1-2 minutes until warmed through. Season with a pinch of salt and black pepper.
Step 6
Toast the bread or English muffins until golden and place them on serving plates.
Step 7
Top each bread slice with a layer of smoked salmon, followed by 2-3 spears of asparagus, and a poached egg.
Step 8
Season the eggs with a pinch of salt, black pepper, and a squeeze of fresh lemon juice. Garnish with chopped fresh dill.
Step 9
Serve immediately and enjoy this elegant dish.
Nutrition Facts
| Serving size | (731.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 905.5 |
| Total Fat 44.1g | 0% |
| Saturated Fat 10.8g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 790mg | 0% |
| Sodium 4355.0mg | 0% |
| Total Carbohydrate 54.0g | 0% |
| Dietary Fiber 7.3g | 0% |
| Total Sugars 8.9g | |
| Protein 71.8g | 0% |
| Vitamin D 1532IU | 0% |
| Calcium 239.7mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 1121.1mg | 0% |
Source of Calories