Smoked Salmon And Poached Egg On Rye

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 eggs
• 170 g asparagus, halved crossways
• 4 slices rye bread, toasted
• 200 g smoked salmon
• 2 tablespoons fresh chervil, leaves
• pepper
• salt

Recipe

• 1 half fill large shallow frying pan with water; bring to the boil. break eggs into cup, one at a time, then slide into pan. when all eggs are in pan, allow water to return to the boil.
• 2 cover pan, turn off heat; stand about 4 minutes or until a light film sets over egg yolks. remove eggs, one at a time, using slotted spoon; place spoon on absorbent-paper-lined saucer briefly to blot up poaching liquid.
• 3 meanwhile, boil, steam or microwave asparagus until just tender; drain.
• 4 divide bread among serving plates; top each with salmon, egg, and then asparagus; sprinkle with chervil.