Smoked Salmon and Poached Egg on Rye

1. 1

   Half fill large shallow frying pan with water; bring to the boil.

2. 2

   Break eggs into cup, one at a time, then slide into pan.

3. 3

   When all eggs are in pan, allow water to return to the boil.

4. 4

   Cover pan, turn off heat; stand about 4 minutes or until a light film sets over egg yolks.

5. 5

   Remove eggs, one at a time, using slotted spoon; place spoon on absorbent-paper-lined saucer briefly to blot up poaching liquid.

6. 6

   Meanwhile, boil, steam or microwave asparagus until just tender; drain.

7. 7

   Divide bread among serving plates; top each with salmon, egg, and then asparagus; sprinkle with chervil.

* Per serving · 4 servings · Values may vary.

No additional tips available.