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Baked Eggs on Toast with Smoked Salmon & Asparagus
Baked Eggs on Toast with Smoked Salmon & Asparagus

Before you jump to Baked Eggs on Toast with Smoked Salmon & Asparagus recipe, you may want to read this short interesting healthy tips about Snacks that give You Energy.

We are all aware that having healthy foods can help us really feel better in our bodies. When we eat more healthy snacks and a lesser amount of of the bad ones we usually feel much better. A little bit of pizza doesn’t make you feel as healthy as eating a fresh green salad. Sometimes it’s tough to find wholesome foods for snacks between meals. Shopping for goodies can be a challenge because you have countless options. Here are a few healthy snacks that you can use when you need a fast pick me up.

Whole grain meals are an outstanding choice for a fast balanced snack. Starting your day with a piece of whole grain toast can give you that extra boost you need to get going. Chips and crackers produced from whole grains can be fantastic for quick snack foods to eat on the go. Whole grains are usually better than processed grains present in white bread.

You can find lots of healthy treats you can choose that don’t involve a lot of preparation or searching. Deciding to live a healthy life style can be as uncomplicated as you want it to be.

We hope you got insight from reading it, now let’s go back to baked eggs on toast with smoked salmon & asparagus recipe. To cook baked eggs on toast with smoked salmon & asparagus you need 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to prepare Baked Eggs on Toast with Smoked Salmon & Asparagus:
  1. Get butter
  2. Provide olive oil
  3. Take fine asparagus tips, cut into medium chunks
  4. Use fresh spinach leaves
  5. Provide cherry tomatoes
  6. Use large free range eggs
  7. You need sourdough bread
  8. Take smoked salmon
  9. Take sweet chilli sauce
  10. You need Salt & pepper
Instructions to make Baked Eggs on Toast with Smoked Salmon & Asparagus:
  1. Heat the olive oil & butter in a non-stick frying pan. Add the asparagus tips and fry gently for 2 minutes. Add the tomatoes and spinach leaves and heat through for a few minutes until the spinach has only just wilted.
  2. Make two wells within the mixture and crack an egg into each well. Cover with a lid and cook on low-medium heat until the eggs are just cooked, or until the yolks have begun to go opaque. Meanwhile, pop the sourdough into the toaster.
  3. When the eggs are cooked, remove from the heat and take off the lid. Sprinkle generously with coarse sea salt (I like Maldon) and freshly ground pepper.
  4. Place the smoked salmon on top of the sourdough. Then, using a spatula, lift out each egg along with the mixture and place on top of the salmon. Drizzle over the sweet chilli sauce.
  5. Enjoy! ☺️

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