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Photo of Egg, asparagus and smoked salmon muffins by WW

Egg, asparagus and smoked salmon muffins

Total Time
15 min
10 min
5 min
Gourmet breakfasts don’t have to be reserved for the weekend. All you need is 10 minutes to prepare this café-worthy plate



2 medium


4 spear(s), trimmed, trimmed

Olive oil

2 tsp

Lemon juice

2 tsp

Fresh dill

2 tsp, chopped

Dijon mustard

¼ tsp

Wholemeal English muffin

2 individual, (2x65g) split

Smoked salmon

2 slice(s), (50g)


  1. Half-f ill a large frying pan with water and bring to a simmer. Carefully crack 1 egg into a small cup. Carefully slide egg out of cup into the water. Repeat with the other egg. Poach eggs gently for 1–2 minutes or until egg whites are set and yolks remain soft. Remove eggs with a slotted spoon. Drain on a plate lined with paper towel.
  2. Meanwhile, place asparagus in a heatproof bowl and cover with boiling water. Set aside for 1–2 minutes or until bright green and just tender. Drain.
  3. Whisk oil, juice, chopped dill and mustard in a small bowl until combined.
  4. Grill or toast muffin halves on both sides until lightly browned. Top muffins with salmon, asparagus and eggs. Drizzle with dill dressing and serve with a sprig of dill and a lemon wedge.


TIP: You can use bacon instead of salmon.