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Smoked Haddock, Asparagus and Soft-boiled Egg on Toast

Smoked Haddock, Asparagus and Soft-boiled Egg on Toast
5.0 5 ratings
Prep. 15 min
Total 35 min
4 portions
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Ingredients

  • water plus extra for boiling eggs
    500 g
  • smoked haddock fillets (approx. 120 g each), undyed
    4
  • fine sea salt
    4 pinches
  • ground black pepper plus extra for serving
    4 pinches
  • fine asparagus woody ends removed
    200 g
  • medium eggs cold
    4
  • bread (see tip)
    4 slices
  • salted butter (optional) for toast
  • crème fraîche for serving
    200 g
  • lemon (optional) cut in wedges, for serving
    1

Difficulty

easy

Nutrition per 1 portion

Sodium 1322.1 mg
Protein 42.8 g
Calories 1700.5 kJ / 406.4 kcal
Fat 17.6 g
Fibre 2.3 g
Saturated Fat 8 g
Carbohydrates 18.1 g

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UK and Ireland

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