Recipe: Delicious Baked Eggs on Toast with Smoked Salmon & Asparagus

Baked Eggs on Toast with Smoked Salmon & Asparagus. Get just the right utensils for the job. Free UK delivery on eligible orders Check Out Eggs' on eBay. Fill Your Cart With Color today!

Spoon over the scrambled eggs, place the smoked salmon on. Turn off the heat and add the creamed horseradish, double cream, hot smoked salmon, chopped parsley and lemon juice. Butter the sourdough toast and arrange it on warm plates. You can have Baked Eggs on Toast with Smoked Salmon & Asparagus using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Baked Eggs on Toast with Smoked Salmon & Asparagus

It's 5 g of butter.
It's 1 tsp of olive oil.
It's 4 of fine asparagus tips, cut into medium chunks.
It's Handful of fresh spinach leaves.
It's 4 of cherry tomatoes.
It's 2 of large free range eggs.
It's 2 slices of sourdough bread.
Prepare 50 g of smoked salmon.
It's 2 tbsp of sweet chilli sauce.
It's of Salt & pepper.

Spoon over the eggs and top with the remaining shredded smoked salmon. Sprinkle over a pinch of chives. Serve the scrambled eggs and smoked salmon with buck's fizz and/or coffee on the side. Place the slices of Smoked Salmon on the top of the granary toast and pour the scrambled eggs over the salmon topped toast.

Baked Eggs on Toast with Smoked Salmon & Asparagus instructions

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! ☺️.

Pour the egg white into the ramekin with the cream. Season with salt (not too much as the salmon is quite salty already) and pepper. Crack an egg into each ramekin, then scatter over the Parmesan and remaining chives (the kids can help with this). Put the ramekins in an ovenproof dish large enough to hold all four. Pour boiling water into the dish to cover the ramekins halfway.