Smoked Salmon with Poached Egg, Roe, & Asparagus

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This is one of my favourite breakfasts: wild smoked salmon, poached egg, asparagus, basil pesto or hollandaise sauce, and an optional spoon of rich wild salmon roe.

This breakfast (or brunch or whenever-meal really) is packed with Omega-3’s, choline, potassium, magnesium, Vitamins A, B6, B12, K, D3 & C (wild roe has vitamin C), protein, and more. Wild salmon, salmon roe, and pastured eggs are nutrient-dense and very satiating.

Every component here can also be assembled in advance making it an easy meal-prep choice.

If you wish that is — this is an excellent meal-prep choice.

Yes, that is including the eggs.

Eggs can be poached and stored in a jar of water in your refrigerator for up to 5 days. When ready to use you simply warm them back up in hot tap water. The yolks will stay soft.

Asparagus can be grilled, roasted, or steamed ahead of time as well. I think asparagus holds up nicely in the refrigerator.

If you want to top this dish with hollandaise, that can (sadly) not be made in advance. But a basil pesto obviously can be made (or bought) so save the hollandaise for the weekend or whenever you have more time in the kitchen to play around.

Did you make this recipe? Let me know what you think in the comments.

Smoked Salmon with Poached Egg, Roe, & Asparagus

★★★★★

5 from 4 reviews

Smoked Salmon with Poached Egg, Roe, & Asparagus is a nutrient-dense and satiating breakfast, brunch, or anytime meal. A perfect meal-prep choice as every component can be made in advance and then assembled quickly.

• Author: The Peasant's Daughter

Ingredients

•  Wild Smoked salmon
•  Poached eggs (1 or 2 per person)
•  Roasted or grilled asparagus
•  Basil pesto (or hollandaise)
•  Olive oil (or lard)
•  Sea salt and freshly cracked black pepper
•  (Optional) wild Salmon Roe
•  (Optional) Fresh dill
•  Balsamic Vinegar

Instructions

1.  Poach the desired amount of eggs. 1-2 poached eggs per person, per meal, is a safe amount.
2.  Coat your asparagus in olive oil or lard.
3.  Add a pinch of sea salt.
4.  If roasting: preheat your oven to 400°
5.  Assemble the asparagus on a baking sheet in a single layer and roast for 12-15 minutes or just until tender.
6.  If grilling: preheat your grill to med-high and grill the asparagus directly on the grates for 5-10 minutes, until they have some char.
7.  Add a splash of balsamic vinegar for some nice acidity.
8. Assemble your recipe: place 5-6 stalks of asparagus on a plate, top with the smoked salmon, 1-2 poached eggs, and the basil pesto or hollandaise sauce. Top with a teaspoon of salmon roe, fresh dill, and a crack of fresh black pepper to taste.

Notes

Hollandaise sauce cannot be made in advance if meal-prepping.

You can add minced fresh garlic or roasted garlic to the asparagus if desired.

Goat cheese is another nice topping.