Name: Poached Egg with Asparagus Dippers Recipe - Australian Eggs
Total time: 30 min
Yield: 2
Ingredients: 2 bunches asparagus, trimmed; 100g smoked salmon or double smoked ham; 4 eggs; Toasted sourdough bread, to serve

Poached Egg with Asparagus Dippers

Preparation time 30 mins
Serves 2 people
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Publication 19 November 2018
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Ingredients

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

Method

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.