Eggs, asparagus & salmon stack with a pesto drizzle

Eggs, asparagus & salmon stack with a pesto drizzle

The perfect protein stack ideal for breakfast, lunch or dinner. A delicious combination of asparagus, smoked salmon, peppers, mushrooms and a runny poached egg.



1 British Lion egg

Smoked salmon - half a small pack

Half a red pepper 

2 mushrooms

Coconut oil 

Pesto- 1 teaspoon, lemon juice and olive oil  

Olive oil - 1 teaspoon 

Asparagus - half a pack 



Sauté the mushrooms and peppers in a pan for 10 minutes with a little coconut oil.

Pan fry the asparagus on a high heat for five minutes until tender.

Whilst the asparagus are cooking, poach an egg in boiling water for three minutes for a runny yoke.

Assemble the asparagus on a plate, layer on the mushroom and peppers, add the smoked salmon and finish with the poached egg.

Drizzle on the pesto dressing and a few chilli flakes for an extra kick. 


Enjoy x

Natalie Glaze