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Alright, don’t linger, let’s practice this baked eggs on toast with smoked salmon & asparagus formula with 10 elements which are definitely easy to acquire, and we have to process them at the very least through 5 actions. You should expend a while on this, so the resulting food could be perfect.
Ingredients requirements of Baked Eggs on Toast with Smoked Salmon & Asparagus:
- Need 5 g for butter
- Give 1 tsp of olive oil
- Need 4 for fine asparagus tips, cut into medium chunks
- Need Handful - fresh spinach leaves
- Get 4 of cherry tomatoes
- Give 2 for large free range eggs
- Require 2 slices sourdough bread
- Prepare 50 g of smoked salmon
- You need 2 tbsp - sweet chilli sauce
- Give - Salt & pepper
Baked Eggs on Toast with Smoked Salmon & Asparagus making:
- 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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