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

Baked Eggs on Toast with Smoked Salmon & Asparagus. Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! TV personalities are surprised how this product is curing pain fast.

Spoon over the scrambled eggs, place the smoked salmon on. 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. You can cook Baked Eggs on Toast with Smoked Salmon & Asparagus using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Baked Eggs on Toast with Smoked Salmon & Asparagus

1. You need of butter.
2. It's of olive oil.
3. You need of fine asparagus tips, cut into medium chunks.
4. Prepare of fresh spinach leaves.
5. It's of cherry tomatoes.
6. It's of large free range eggs.
7. You need of sourdough bread.
8. It's of smoked salmon.
9. It's of sweet chilli sauce.
10. You need of Salt & pepper.

Turn off the heat and add the creamed horseradish, double cream, hot smoked salmon, chopped parsley and lemon juice. Be careful not to over cook. "Done in the pan is burnt on the plate!" Place the slices of Smoked Salmon on the top of the granary toast and pour the scrambled eggs over the salmon topped toast. The egg will continue to cook even when the heat is turned off, so undercook them slightly and leave them in the pan while you butter your toast. Season the eggs with sea salt and freshly ground black pepper to taste and pour over the toast.

Baked Eggs on Toast with Smoked Salmon & Asparagus step by step

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! ☺️.

Quarter the lemon, then drape the salmon over the eggs and serve it with the lemon wedges. Heat the oil in a small saucepan over a medium-low temperature. Season the eggs with black pepper and stir in the salmon. 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.

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