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