Yinarr Meal Pantry

Poached Eggs with Salmon and Asparagus

INGREDIENTS

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2 Eggs

8 Asparagus stalks

100 grams of Smoked Salmon

1 cup of mixed salad leaves

1/4 cup of Palm Vinegar

1 Teaspoon Ghee or Clarified Butter

Salt and Pepper

1/4 Lemon

4 Cups of water

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METHOD

​Heat 3 cups of water and vinegar in a frying pan.   At the same time, heat 1 cup of water in another frying pan with clarified butter.​​

When water starts boiling, break 2 eggs into vinegar water.  In 2nd pan place asparagus stalks and salt and pepper.

Plate up placing salad leaves in the middle of a dinner plate, lay slices of smoked salmon over the salad.  Remove asparagus from pan when turned a vibrant green.  Cool for a minute or two and then lay across the salmon.  With a spatula baste the top of eggs with boiling vinegar water  until cooked.  Remove eggs and arrange on the asparagus.  Salt and pepper to taste and serve.​