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Composition - Baked Eggs on Toast with Smoked Salmon & Asparagus:
- Get 5 g - butter
- Get 1 tsp of olive oil
- Provide 4 - fine asparagus tips, cut into medium chunks
- Prepare Handful of fresh spinach leaves
- Provide 4 for cherry tomatoes
- Need 2 - large free range eggs
- Give 2 slices for sourdough bread
- Get 50 g - smoked salmon
- Provide 2 tbsp for sweet chilli sauce
- Make ready Salt & pepper
Baked Eggs on Toast with Smoked Salmon & Asparagus start cooking:
- 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! ☺️
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