Baked Eggs on Toast with Smoked Salmon & Asparagus
Baked Eggs on Toast with Smoked Salmon & Asparagus

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Alright, don’t linger, let’s course of action this baked eggs on toast with smoked salmon & asparagus menu with 10 components which are surely easy to acquire, and we have to process them at the very least through 5 methods. You should commit a while on this, so the resulting food could be perfect.

Composition of Baked Eggs on Toast with Smoked Salmon & Asparagus:
  1. Make ready 5 g - butter
  2. You need 1 tsp olive oil
  3. Prepare 4 fine asparagus tips, cut into medium chunks
  4. You need Handful for fresh spinach leaves
  5. Need 4 - cherry tomatoes
  6. Make ready 2 for large free range eggs
  7. Get 2 slices for sourdough bread
  8. Provide 50 g - smoked salmon
  9. Provide 2 tbsp sweet chilli sauce
  10. Make ready Salt & pepper
Baked Eggs on Toast with Smoked Salmon & Asparagus how to cook:
  1. Heat the olive oil & butter in a non-stick frying pan. Add the asparagus tips and fry gently for 2 minutes. Add the tomatoes and spinach leaves and heat through for a few minutes until the spinach has only just wilted.
  2. Make two wells within the mixture and crack an egg into each well. Cover with a lid and cook on low-medium heat until the eggs are just cooked, or until the yolks have begun to go opaque. Meanwhile, pop the sourdough into the toaster.
  3. When the eggs are cooked, remove from the heat and take off the lid. Sprinkle generously with coarse sea salt (I like Maldon) and freshly ground pepper.
  4. Place the smoked salmon on top of the sourdough. Then, using a spatula, lift out each egg along with the mixture and place on top of the salmon. Drizzle over the sweet chilli sauce.
  5. Enjoy! ☺️

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