Ingredients:
- 4 slices sourdough
- Butter
- 1 tbsp white vinegar
- 4 eggs
- 12 spears of asparagus
- 200g smoked salmon
- Juice of u00bd a lemon
- Salt and black pepper
Method:
1 Bring a large shallow pan of water to a boil, then reduce to a bare simmer and add the vinegar.
2 Crack each egg onto a saucer, then gently slide into the water. Poach for 2-3 minutes or until cooked to your liking.
3 Remove the eggs using a slotted spoon and allow to drain on kitchen paper.
4 Add the asparagus to the pan of water and blanch for one minute, then remove and allow to drain on kitchen paper.
5 Toast the sourdough, spread generously with butter and place 1-2 slices on each plate. Arrange the salmon and asparagus on top, squeeze over some lemon juice and add a generous crack of black pepper. Top each toast with a poached egg and season with salt and pepper. Serve immediately.
