Poached Eggs on Fava Bean Toast with Asparagus and Smoked Salmon

A poached egg on toast is probably my favorite breakfast. My mum would make them for Sunday breakfasts before we headed out for long walks across Hampstead Heath in London. My brother and I have carried on the poached egg tradition, each with our own flair. He makes a fantastic eggs Benedict, while I like to serve them with all sorts of herb and vegetable pestos. In this version, I’ve added al dente asparagus and some smoked salmon for a special breakfast or brunch-worthy treat.

Poached Eggs on Fava Bean Toast with Asparagus and Smoked Salmon

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A classic poached egg breakfast gets an upgrade with fava bean pâté, smoked salmon, sautéed asparagus, and a fresh sprinkle of chives and microgreens. Perfect for a special brunch.

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Prep Time:8 minutes mins

Cook Time:7 minutes mins

Total Time:15 minutes mins

Course: Breakfast

Cuisine: Californian

Keyword: Asparagus, Eggs, Fava Beans, Smoked Salmon

Season: Spring

Servings: 1 Serving

Calories: 383kcal

Author: Pascale Beale

Ingredients

• 2 tablespoons fava bean pâté
• 1 slice sourdough, or bread of your choice, toasted
• 1 slice smoked salmon
• 1 teaspoon olive oil
• 6-8 asparagus spears, trimmed and cut into 3-inch-long pieces
• Coarse sea salt
• Black pepper
• 1 teaspoon chives, finely chopped
• 1 tablespoon microgreens

Instructions

1. Slather the fava pâté on the toast. Lay the salmon over the pâté. Cut the toast in 2 if serving 2 eggs.
2. Heat the olive oil in a small skillet placed over medium heat. Sauté the asparagus with a pinch of salt and 2–3 grinds of pepper for 3–4 minutes. Remove from the heat.
3. Bring a shallow skillet or small pan of water to barely a simmer. The water should be at least 1 inch deep and just shimmering. Carefully crack the egg on the edge of the pan and gently slip the egg into the water. Use a slotted spoon to gently move the egg around the pan to ensure it doesn’t adhere to the bottom. Cook the egg for 3 minutes for a firm white and runny yolk. Carefully remove it using a slotted spoon.
4. Place the egg(s) on the salmon. Scatter the asparagus over and around the toast. Sprinkle the chives and microgreens on top. Dust with a pinch of salt and 2–3 grinds of black pepper. Serve immediately.

Nutrition

Calories: 383kcal | Carbohydrates: 46g | Protein: 16g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 5mg | Sodium: 1177mg | Potassium: 435mg | Fiber: 6g | Sugar: 6g | Vitamin A: 902IU | Vitamin C: 11mg | Calcium: 80mg | Iron: 6mg