Breakfast/Brunch Recipe 2: Smoked Salmon with Poached Egg, Wilted Spinach and Asparagus

As with the 'Breakfast/Brunch I' post, I already posted a recipe for something very close to this in my earlier blog "Breakfast part II - Lazy weekend mornings", but wanted to make a re-post of a few of those recipes for those who might want a photo to guide them.

I served this with blinis but truthfully I prefer it with quinoa so that is an easy change one can make. And then of course you can have whatever style egg you prefer - I feel poached goes well with this as it gives a bit of 'sauce' for the dish. This was again a quick one to make because I had blinis in the fridge already - and the same would be the case if you had some cooked quinoa ready.

Serving 1
2 blinis or a serving of cooked quinoa, either of them should be warm
1 big handful of spinach, wilted
4-5 asparagus, steamed
2 slices of smoked salmon
1 poached egg
Lemon juice, salt and pepper

Poaching the egg
This is much easier than it looks to be! Boil a pot of water and add salt and a squeeze of lemon juice. Spin the water so that it rotates around the middle; crack the egg open and drop the raw egg into the center of the pot. Put the lid on and cook for 3 minutes (that will give you a firm white with runny yolk). Prepare a small bowl of cold salted water into which you drop the egg once it is cooked. Leave the egg in for app. 30 seconds and then drain it on a piece of paper towel.

Arrange all the components on top of the blinis/quinoa and season with salt, pepper and maybe a little olive oil and lemon juice.

Enjoy!