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For the scrambled eggs, melt the butter in a saucepan over a low heat. Add in the eggs, stirring constantly. Recipes / Smoked Salmon & Egg Toast Smoked Salmon & Egg Toast Add egg mixture and season with salt and pepper.
To begin with this recipe, we have to first prepare a few components. You can cook baked eggs on toast with smoked salmon & asparagus using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Baked Eggs on Toast with Smoked Salmon & Asparagus:
- Get butter
- Make ready olive oil
- Make ready fine asparagus tips, cut into medium chunks
- Make ready fresh spinach leaves
- Make ready cherry tomatoes
- Take large free range eggs
- Take sourdough bread
- Make ready smoked salmon
- Prepare sweet chilli sauce
- Take Salt & pepper
In a frying pan on a medium heat, melt the remainder of the butter then add the eggs. Cook and stir the eggs to desired doneness. Top the toasted bread with the scrambled eggs and then the sliced smoked salmon. Smoked Salmon + Poached Eggs on Toast.
Instructions to make Baked Eggs on Toast with Smoked Salmon & Asparagus:
- 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.
- 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.
- 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.
- 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.
- Enjoy! ☺️
We've got smashed avocado, smoked salmon, and delicately poached eggs. One toast incorporates a slice of fresh tomato with a sprinkle of everything bagel seasoning; the other, a splash of soy sauce with sesame seeds. Runny-yolked eggs baked in individual ramekins or custard cups make for a very elegant brunch or light supper These are bathed in a shallot-steeped crème fraîche and topped with smoked salmon for an especially rich result Serve them with toast, croissants or crusty bread — something to mop up the last bits of yolk and cream at the bottom of the ramekins Turn off the heat and add the creamed horseradish, double cream, hot smoked salmon, chopped parsley and lemon juice. Put the bread on to toast. Melt the butter in a small saucepan over a moderate heat until it's foaming.
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