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Smoked Salmon with Asparagus and Poached Egg

Smoked Salmon with Asparagus and Poached Egg (tender asparagus rolled in a slab of salmon and topped with a poached egg) will please your springtime guests.
Servings 4


  • 4 Nature's Yoke egg, poached
  • 1 lb asparagus spears
  • 1 tbsp olive oil
  • salt and pepper
  • 8 oz smoked salmon, room temperature
  • Bearnaise sauce (see sauces)


To Poach Eggs

  • Heat water in kettle until simmering, but not boiling.
  • Crack eggs open into small bowl, two at a time.
  • Whisk simmering water in circle, then slide eggs carefully into the water.
  • Let simmer for about 3 minutes loosening from bottom of kettle if needed. Remove with slotted spoon. Repeat for remaining two eggs.

To Roast Asparagus

  • Preheat oven to 450 degrees F.
  • Cut off woody ends of asparagus and peel the bottom part of the stalk with a peeler. (This will make your asparagus more tender.)
  • Lay the spears on a baking sheet and add 1 T. olive oil, salt and pepper. Toss to coat.
  • Bake for 8 minutes or until spears are dark green and tender.

To Assemble the Dish

  • Divide asparagus into four bundles.
  • Roll each bundle with a strip of smoked salmon.
  • Place poached egg on top and drizzle Bearnaise sauce over all.
  • Sprinkle with fresh ground black pepper. Enjoy!