adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Blanched asparagus – poached egg – fresh smoked salmon
0 Likes
Upgrade your poached eggs game with this foolproof technique: wrap them in cling film with herbs for perfectly cooked, flavorful results every time. No more struggling with traditional methods or worrying about the eggs falling apart. This method guarantees a delicious poached egg pouch without any hassle.
Ingredients:
  • 2 knobs of butter
  • 2 lemons
  • olive oil
  • dried chilli flakes
  • 1 head of celery plus inner yellow leaves
  • a few sprigs of fresh tarragon
  • 4 large free-range eggs
  • 500 g asparagus woody ends snapped off
  • 8 slices of smoked salmon (roughly 240g)
Instructions:
  • Fill a medium-large saucepan with water and season generously with salt. Bring to a boil. Place a large bowl on top without letting it touch the water. Add butter, a pinch of salt, pepper, and juice of 1 lemon to the bowl. Tear off 8 sheets of cling film, each 40cm square. Rub olive oil on the rims of 4 teacups or small bowls. Line each cup with a double layer of cling film, then lightly oil the insides. Add a pinch of salt, pepper, and chili flakes to each cup. Divide celery and tarragon leaves between the cups. Crack an egg into each cup, gently pushing the yolk down. Bundle up the cling film and tie in a knot to create pouches. Boil water, remove the bowl, and place the eggs and asparagus in the water. Asparagus takes 3-4 minutes, while eggs take 5-6 minutes for a large egg. Remove asparagus to the lemony butter bowl after a few minutes. Arrange smoked salmon on plates. Check egg texture after 5 minutes (should be like fresh mozzarella). Cook longer if needed. Divide asparagus between plates. Cut off cling film knots, peel away, and carefully lift eggs with a tablespoon onto asparagus. Poke egg with a knife to let yolk run, serve with lemon wedges.

Similar Recipes