If you’re looking for a 10-minute dinner that basically requires boiling water, look no further.
Poached egg with smoked salmon and asparagus…hollandaise sauce (optional)
Ingredients:
One fresh egg
3 ounces smoked salmon. (Cambridge House Royal)
3 ounces fresh asparagus (stems peeled)
2 tbsp Hollandaise from a jar. (You can make your own, but using store bought is just fine in a pinch. We like Primal Kitchen brands.)
1 tsp vinegar.
Method:
Bring water in a sauce pan to a boil. Add vinegar and then the egg. Turn down heat to medium and let the egg poach for two minutes.
Place asparagus in a pan with one inch of salted water. Cover and let steam on high for one minute.
In a small pan, gently heat the 2 tablespoons of hollandaise sauce just before use.
Place asparagus on a plate. Top with smoked salmon and sauce. Place egg on top and enjoy your amazing quick fix dinner with a glass of Sauvignon Blanc, Storm Winery, 2022.
You can find the hollandaise sauce and the Cambridge House Royal smoked salmon at Gelson’s.
