Australian Eggs has created a wholesome recipe to celebrate asparagus season. The poached egg with smoked salmon and asparagus dippers is a great way to innovatively cook asparagus and is packed full of protein, fibre and vitamins, and perfect for any time of day.
Preparation time: 5 mins
Cooking time: 15 mins
bunches asparagus, trimmed
100g smoked salmon or double smoked ham
Toasted sourdough bread, to serve
Bring a frying pan of water to the boil. Add asparagus and cook for 2 minutes until bright green and tender crisp. Drain.
Meanwhile, bring a medium saucepan of water to the boil. Reduce heat to low, and when bubbles subside, use a spoon to stir the water until a whirlpool forms. Break an egg into a small bowl and gently slide into whirlpool. Cook for 3 minutes or until white is cooked. Use a slotted spoon to transfer egg to a plate. Repeat with remaining eggs.
Wrap salmon or ham around asparagus spears. Place toast onto serving plates and top with eggs. Season with salt and pepper and serve with vegetable dippers.
Tip: If you're still not confident with poaching, you can swap out the poached eggs with soft-boiled eggs.