Green asparagus with smoked salmon and poached egg

Ingredients for 2 servings:

• 6 stalk(s) asparagus, green
• ½ tbsp butter
• salt and pepper
• 2 slices of smoked salmon
• 2 eggs, very fresh
• 1 shot of white wine vinegar
• 1 wholemeal roll (toast roll)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 19 minutes

suitable for breakfast, brunch or as a snack

Rinse the asparagus and peel the bottom third. Heat the butter in a pan, briefly sauté the asparagus, add a little salt and two tablespoons of water, cover and sauté for two to three minutes, depending on the thickness of the stalks, drain well, and pat dry with a paper towel. At the same time, heat water with a dash of white wine vinegar in a saucepan. Crack the eggs one at a time into a cup and carefully add them to the hot water. Use a spoon to pull the egg whites around the yolks. Poach for about three to four minutes, remove from the water, and let drain briefly. Halve the bread roll, toast, and once cooled slightly, top with smoked salmon and asparagus. Place the poached egg on top and season with salt and pepper.