Sunday, September 11, 2011

Breakfast on any given day at Bazil's Bistro

Smoked Salmon, Poached Eggs and Asparagus

Makes 2 servings

You Need:
150g smoked salmon
150g green asparagus
2 medium-sized eggs
You Also Need:
1 litre water
50ml vinegar
Salt and pepper

You Do:
• Cut smoked salmon into bite-sized pieces or thin slices.
• Bring half the water to boil in a saucepan. Poach the asparagus for 2 minutes. Drain and set aside. Discard water.
• Bring the remaining water to the boil and add the vinegar. Crack an egg into a bowl and gently lower the egg to poach in the boiling water for 3 minutes. Using a slotted spoon, remove the egg from the water. Repeat with remaining egg.
• Divide the asparagus, egg and salmon onto plates. Season with salt and pepper. Serve.

Per Serving: 200 calories, 4g carbohydrates, 25g protein , 9g fat , 2g fibre, 0.07g sodium

Asparagus Basics

One sure sign of spring is fresh asparagus in the produce aisle. Fat or thin, green, purple, or white, the keys to delicious asparagus are freshness and proper preparation. The plant brings a delicately bright flavor, and notes of subtle acidity, to any dish.

What to Look For: Thickness is a matter of taste. Choose bunches with tightly closed tips and no flowering. Stalks should be bright green and firm (or pale ivory for white asparagus).

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