• 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


  1. 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.  

  2. 2

    Wilt the spinach with a splash of water in a large pan, then leave to drain any excess liquid off over a sieve. 

  3. 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. 

  4. 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. 

  5. 5

    Divide the asparagus between 4 plates, then top with the spinach, poached egg, smoked salmon and hollandaise sauce. Garnish with the dill. 

Nutritional Details

Each serving provides
  • Energy 1076kj 257kcal 13%
  • Fat 18.7g 27%
  • Saturates 3.0g 15%
  • Sugars 1.7g 2%
  • Salt 1.33g 22%

% of the Reference Intakes

Typical values per 100g: Energy 465kj/111kcal

Each serving provides

2.2g carbohydrate 1.1g fibre 18.7g protein

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