Poached Eggs on Fava Bean Toast with Asparagus and Smoked Salmon
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.
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
- Slather the fava pâté on the toast. Lay the salmon over the pâté. Cut the toast in 2 if serving 2 eggs.
- 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.
- 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.
- 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