Smoked Haddock, Asparagus and Soft-boiled Egg on Toast

Smoked Haddock, Asparagus and Soft-boiled Egg on Toast

5.0 5 ratings

Prep. 15 min

Total 35 min

4 portions

Ingredients

water plus extra for boiling eggs
500 g
smoked haddock fillets (approx. 120 g each), undyed
4
fine sea salt
4 pinches
ground black pepper plus extra for serving
4 pinches
fine asparagus woody ends removed
200 g
medium eggs cold
4
bread (see tip)
4 slices
salted butter (optional) for toast
crème fraîche for serving
200 g
lemon (optional) cut in wedges, for serving
1

Difficulty

easy

Nutrition per 1 portion

Sodium 1322.1 mg

Protein 42.8 g

Calories 1700.5 kJ / 406.4 kcal

Fat 17.6 g

Fibre 2.3 g

Saturated Fat 8 g

Carbohydrates 18.1 g

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UK and Ireland

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