Peel the lower third of the green asparagus with a peeler and cut off the ends. Cook the cleaned one in boiling salted water (1 teaspoon salt), sugar (1 teaspoon) with butter (1 stick) and lemon (1 piece) for about 7 - 8 minutes until al dente and remove.

Peel the ginger, cloves of garlic and horseradish and dice very finely. Clean / core the chi-lis, wash and dice very finely. Put all the ingredients (1 cup of Greek yogurt, diced ginger, diced garlic cloves, diced horseradish, diced chili peppers, 1 tablespoon of liquid honey, 1 teaspoon of sweet chilli sauce, 2 big pinches of coarse sea salt from the mill and 2 big pinches of colored pepper from the mill) in one Put in bowl and mix well.

Cut whole grain bread into slices (4 pieces) with the bread machine

Halve the smoked salmon fillet slices and take apart.

Brush sheets of cling film with oil and place / press each in a cup. Break open the eggs and slide each into a cup prepared with foil. Close each film with a clip. Bring water (2 liters) to a boil in a saucepan, slide in the egg packets and boil for 3 - 4 minutes, remove with a ladle and remove from the foil. In this way, lost eggs are very safe!

Spread whole-grain bread slices (2 pieces each) on 2 plates and cover / brush generously with the spicy yogurt. Spread the green asparagus on top, place the poached egg in the middle, spread the smoked salmon slices on top, garnish with a radish and a basil tip and sprinkle with chives, serve