Eggs florentine with smoked salmon

Eggs florentine with smoked salmon
  • Serves 2
  • Prep Time: 10 mins
  • Cook Time: 15 mins


  • 2 Free range eggs (as fresh as possible)
  • 1 pack (4 -6 spears depending on thickness) Fine asparagus
  • 1 pack Smoked salmon
  • 100g Baby spinach
  • 1 pack Hollandaise (optional)
  • 20g Butter
  • 1 tbsp Olive oil
  • Salt & freshly ground black pepper
  • 1-2 tbsp White wine vinegar (optional)
  • Sourdough bread (optional)


  1. 1

    Bring a large (tall) sauce pan of water to the boil and then reduce to a simmer.( If you like, add a splash of vinegar to the water – it adds a slight acidity to the eggs)

  2. 2

    Heat a frying pan with 1 tablespoon of olive oil over a high heat, add the asparagus the turn the heat down to medium. Season the asparagus with salt & pepper. Cook for 3-4 minutes depending on the thickness of the asparagus, turning occasionally until nicely coloured. Remove from the pan and keep warm.

  3. 3

    Crack an egg into a cup or small container and gently add to the simmering water – repeat with the second egg. Cook for 2 – 4 minutes depending on how soft you like your eggs. When ready remove from the pan with a slotted spoon and drain the eggs on a sheet of kitchen paper.

  4. 4

    While the eggs are cooking heat the butter in the frying pan and add the spinach. Season lightly and sauté the spinach for a minute or two until wilted.

  5. 5

    Divide the spinach onto two plates, place the asparagus on top of the spinach and top with a poached egg.

  6. 6

    Take 2 slices of smoked salmon and place next to the egg.

  7. 7

    For a little extra indulgence: Why not buy or better still make your own hollandaise which goes perfectly with smoked salmon and eggs.


Breakfast ideas!

Smoked salmon with spinach, asparagus & poached egg