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Salmon, Egg & Asparagus Breakfast

Is there anything better than spending the time making yourself a delicious breakfast at the weekend? If you’re looking for something new to make, why not give this salmon, egg and asparagus recipe a try for your next brunch.

Serves 2


16 asparagus spears, woody ends snapped off

2 slices Vogel’s original mixed grain

4 slices smoked salmon

100 g butter

2 large eggs, plus 2 egg yolks

1 tbsp lemon juice

½ tsp Dijon mustard

1 tbsp tarragon or parsley, finely chopped

cayenne pepper


  1. Steam the asparagus for 4 minutes while you toast the bread. Spread the toast sparingly with butter, then top with the asparagus and smoked salmon.
  2. Poach the eggs in simmering water for 3 minutes, then remove with a slotted spoon and blot on a piece of kitchen paper. Sit them on top of the salmon.
  3. While the eggs are cooking, heat the rest of the butter in a small saucepan until sizzling.
  4. Put the egg yolks in a narrow measuring jug or mug, just a bit wider than your handheld stick blender. Stir in the lemon juice and mustard, then season with a pinch of salt and pepper.
  5. Put the stick blender into the egg yolk jug and turn it on, then pour in the hot butter in a thin stream. 
  6. As soon as all of the butter has been incorporated, spoon it over the eggs and serve immediately, sprinkled with herbs and cayenne pepper.