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Serves 4.
Ready in 20 mins.
Ingredients
1 tbsp white wine vinegar
4 large free-range eggs
250g asparagus bunch, woody ends snapped off
100g smoked trout slices, roughly torn
4 slices of crusty bread, toasted and buttered
Lemon wedges to serve
Method
Bring a large deep pan filled with water to the boil, add the vinegar, lower the heat, then carefully crack each egg into the pan, making sure they’re spaced apart. Cook gently for 3 minutes, then remove to a plate with a slotted spoon.
Meanwhile, blanch the asparagus in another pan of boiling salted water for 1 minute. Drain, then slice the spears into 1.5cm pieces.
Stir the asparagus and trout together, then spoon over the toast slices. Top each with a poached egg and season well. Serve with lemon wedges to squeeze over.
Ready in 20 mins.
Ingredients
1 tbsp white wine vinegar
4 large free-range eggs
250g asparagus bunch, woody ends snapped off
100g smoked trout slices, roughly torn
4 slices of crusty bread, toasted and buttered
Lemon wedges to serve
Method
Bring a large deep pan filled with water to the boil, add the vinegar, lower the heat, then carefully crack each egg into the pan, making sure they’re spaced apart. Cook gently for 3 minutes, then remove to a plate with a slotted spoon.
Meanwhile, blanch the asparagus in another pan of boiling salted water for 1 minute. Drain, then slice the spears into 1.5cm pieces.
Stir the asparagus and trout together, then spoon over the toast slices. Top each with a poached egg and season well. Serve with lemon wedges to squeeze over.
