Serves 4
Preparation 10 minutes
Cook 10 minutes
Ingredients
2 bundles of British asparagus trimmed
4 large British Lion free-range eggs
4 thick slices sourdough bread
100g smoked Scottish Salmon
Zest of 1 lemon
Small bunch of dill, chopped
Salt and cracked black pepper
Extra virgin olive oil for drizzling
Method
1
Preheat the oven to a low heat.
2
Put a medium sized pan of salted water on to boil, add a splash of vinegar.
3
Put a griddle pan on to heat, when it starts to smoke, start grilling the asparagus. You may need to cook this in two or three batches depending on the size of your griddle. It will only take a couple of minutes for the asparagus to be cooked. Once all of the asparagus is cooked, season and set aside in the warm oven.
4
By now the water should be boiling. Crack the eggs one at a time carefully into the water. They will take a couple of minutes to cook.
5
Start toasting the slices of sourdough.
6
Remove the eggs from the water.
7
Divide the toasted sourdough between 4 warm plates, then top with the smoked salmon, asparagus and a poached egg. Finish with lemon zest, dill, cracked pepper and a drizzle of extra virgin olive oil.
Wine recommendation
Dawn Davies, Sommelier at Selfridgesin London suggests the following wine to go with this recipe: Chablis, Alain Geoffroy - Oddbins.
Beer recommendation
Kasteel Cru, 5.2%ABV, a fine lager from Alsace brewed using Champagne yeast. This dish combines caramelisation with smoke and creamy sweetness, yet this delicately complex lager makes heroes of all three. Serve chilled in a champagne flute. From £1.55 in Waitrose, Booths and selected Tesco stores.
