Poached egg with asparagus and salmon on salad leaves
Ingredients
4 eggs
1/2 tsp salt
1 tsp white wine vinegar
200 g green asparagus
200 g freshly smoked salmon
100 g salad leaves (any kind)
Sauce
1 egg
1 tbsp Dijon mustard
1 garlic clove
1 tbsp Dansukker Dark Muscovado Sugar
1 tbsp white wine vinegar
1 tbsp chicken stock
2 tbsp grated mature cheese
2 dl rapeseed oil
Instructions
Fill a large saucepan with water. Add the salt and vinegar. Bring the water to a gentle boil. Crack an egg on a saucer and carefully tip the egg into the boiling water. Boil for 4 minutes until creamy yellow. If you want a harder or softer egg, increase or reduce the cooking time by 1 minute. Place the egg on a piece of kitchen towel to dry the water. Repeat until all the eggs are poached.
Bring the asparagus quickly to the boil. Remove the saucepan from the heat and leave to stand for 2-3 minutes.
Place everything for the sauce except the oil in a blender and mix to an even texture. Add the oil drop by drop and mix until a smooth sauce.
Arrange the salad leaves on four plates. Distribute the asparagus and salmon on the salad. Place an egg on each plate and serve with the sauce and a little bread.
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