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1 egg (poached)
2 oz of nova scotia smoke salmon (whole foods has a great selection)
4 stalks of asparagus
2 tbs olive oil
Sea Salt & pepper to taste, also try pink rock salt!
Add olive oil to a frying-pan and heat. Sautee asparagus until tender (5-7 min)
Poached egg::
Add enough water to come 1 inch up the side a saucier. Add 1 teaspoon sea salt and 2 teaspoons white vinegar – bring to a simmer over medium heat. Crack egg (best if very cold and fresh) into shallow cup. Quickly stir water in one direction to create whirlpool effect. Carefully drop the egg into the center of the whirlpool. Turn off the heat, cover the pan and set your timer for 5 minutes and don’t remove lid or touch egg.Remove the egg with a strainer spoon.
Place salmon slices on a cold plate, add aparagus and egg! Sprinkle with salt & pepper.