Egg, asparagus and smoked salmon muffins
4 individual, trimmed
2 tsp, chopped
wholemeal English muffin
2 individual, (2x65g) split
2 slice(s), (50g)
- 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.
- 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.
- Whisk oil, juice, chopped dill and mustard in a small bowl until combined.
- 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.