Categories: Fish- Seafood

Ingredients

• 6 eggs
• 2 English muffins, split
• 14 cooked asparagus tips
• 16 slices smoked salmon
• 1 Tbsp. fresh parsley, chopped
• 1 Tbsp. fresh thyme, chopped
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 2 tomatoes
• 2 Tbsp. olive oil
• 3 Tbsp. white wine vinegar

Directions

1. Whisk together two eggs, parsley, thyme, salt and pepper with a fork until well combined.
2. Cut four slices of tomatoes and coat in egg mixture.
3. Heat olive oil over medium heat in a skillet and place tomato slices in hot oil. Pan fry about 30 seconds on each side, or until tomatoes are a very light brown color. Lightly toast your English muffins.
4. Bring to a medium saucepan of water to low simmer and add vinegar. Cracker 4 eggs into small ramekins or containers and lower the cracker eggs gently into the simmering water. Cook eggs for about four minutes, rotating very gently with a spoon so that the whites coat the eggs. When eggs are finished, gently remove from water.
5. Place a slice of toasted muffin on your serving plate. Place six asparagus tips on half the muffin. Place a tomato slice on top of the asparagus, then a poached egg. Place four slices of smoked salmon on the other side of the muffin.

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