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Poached Egg with Asparagus Dippers

Poached Egg with Asparagus Dippers

Vegie dippers 0354


  • 2 bunches asparagus, trimmed
  • 100g smoked salmon or double smoked ham
  • 4 eggs
  • Toasted sourdough bread, to serve


1. Bring a frying pan of water to the boil. Add asparagus and cook for 2 minutes until bright green and tender crisp. Drain.

2. 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.

3. 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.


Not sure how to poach eggs? Learn 3 easy methods with our how to video!

Nutritional Information

  • Serving size 223g
  • Energy 1540kJ 368kcal
  • Protein 30.2g
  • Total fat 13.6g
  • Saturated fat 3.1g
  • Carbs (total) 29g
  • Carbs (sugar) 2.1g
  • Sodium 1050mg
  • Fibre 4.3g

All nutrition values are per serve.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people