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 approach this baked eggs on toast with smoked salmon & asparagus menu with 10 elements which are undoubtedly easy to obtain, and we have to process them at the very least through 5 actions. You should shell out a while on this, so the resulting food could be perfect.

Composition Baked Eggs on Toast with Smoked Salmon & Asparagus:
  1. You need 5 g of butter
  2. Require 1 tsp of olive oil
  3. Give 4 - fine asparagus tips, cut into medium chunks
  4. Need Handful of fresh spinach leaves
  5. Give 4 cherry tomatoes
  6. Make ready 2 large free range eggs
  7. Get 2 slices sourdough bread
  8. Need 50 g for smoked salmon
  9. Take 2 tbsp - sweet chilli sauce
  10. Make ready of Salt & pepper
Baked Eggs on Toast with Smoked Salmon & Asparagus making:
  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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