Asparagus with Poached Eggs and Smoked Salmon
 The Farmstead Egg Cookbook
Terry Golson
Wholesome, varied and as useful as an egg itself this book delivers yummy eggy recipes and helpful hints for would-be backyard chicken keepers. A great kitchen companion for cooking with eggs at every meal. Hardcover, 124 pp. $22.95.
Two of the biggest trends right now are vegetables and eggs so here they are in one spring time recipe!
I have two bantam hens, Tweedledum and Snowball. They are the smallest of chickens and lay small eggs, which I save to use in recipes like this. Two small eggs per person make a charming presentation.
For the dressing:
1 teaspoon sugar
1 tablespoon whole-grain mustard
1 teaspoon minced fresh dill for garnish
2 tablespoons lemon juice
2 tablespoons mayonnaise
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/3 cup vegetable or olive oil
For the assembled dish:
4 toast slices
8 ounces smoked salmon
12 asparagus spears, steamed
4 large poached eggs
Fresh chopped dill for garnish
1. Whisk the dressing ingredients together.
2. Assemble this recipe on individual dinner plates. Put a piece of toast on each plate. Arrange the salmon and asparagus on each piece of toast. Top with the egg. Drizzle the dressing over the egg and asparagus. Garnish with dill.
Yield: 4 servings
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