Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Asparagus with spinach, smoked salmon, poached egg and hollandaise
Pep up your breakfast with in-season asparagus and spinach, topped with runny egg and flaky salmon
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Ready in 20 minutes
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Cooking time 15 minutes
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Prep time 5 minutes
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Serves 4
Ingredients
- 500g asparagus spears, ends trimmed
- 200g baby leaf spinach
- ½ tbsp vegetable oil
- 1 tbsp white wine vinegar
- 4 fresh medium eggs
- 120g mild smoked salmon
- 4 tbsp hollandaise sauce
- 2-3 sprigs of fresh dill, to garnish
Method
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1
Bring two pans of water to the boil. Simmer the asparagus for 1 minute, then drain and plunge into a bowl of ice-cold water to stop it cooking.
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2
Wilt the spinach with a splash of water in a large pan, then leave to drain any excess liquid off over a sieve.
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3
Heat the oil in a wide griddle pan and cook the asparagus spears for 3-4 minutes, until there are dark golden griddle marks all over. Keep warm.
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4
Add the vinegar to the other pan of boiling water. Crack an egg into a small bowl or ramekin. Using a slotted spoon, swirl the water so that a whirlpool forms, then carefully pour the egg into the water. Cook for 3 minutes, then remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining 3 eggs.
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5
Divide the asparagus between 4 plates, then top with the spinach, poached egg, smoked salmon and hollandaise sauce. Garnish with the dill.
