Poached Eggs on Fava Bean Toast with Asparagus and Smoked Salmon

Name: Poached Eggs on Fava Bean Toast with Asparagus and Smoked Salmon
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: per person
Ingredients: 2 tablespoons pesto of your choice (see two options in the tips and basics section); 1 slice of toasted sourdough or bread of your choice; 1 slice smoked salmon; 1 teaspoon olive oil; 6–8 asparagus spears — trimmed and cut into 3-inch-long pieces; Coarse sea salt; Black pepper; 1 or 2 eggs; 1 teaspoon finely chopped chives; 1 tablespoon microgreens

By Pascale Beale

Updated June 2026

Breakfast

+ Include Photo

Poached Eggs on Fava Bean Toast with Asparagus and Smoked Salmon

Photography by Pascale's Kitchen Studio

Total Time 16- 17 minutes

Difficulty Medium

Prep Time 10 minutes

Cook Time 6-7 minutes

A poached egg on toast is probably my favorite breakfast. My mum would make them for Sunday breakfasts before we headed out for long walks across Hampstead Heath in London. My brother and I have carried on the poached egg tradition, each with our own flair. He makes a fantastic eggs Benedict, while I like to serve them with all sorts of herb and vegetable pestos. In this version, I’ve added al dente asparagus and some smoked salmon for a special breakfast or brunch-worthy treat.

Preparation

1
Slather the pesto on the toast. Lay the salmon over the pesto. Cut the toast in two if serving 2 eggs.
2
Heat the olive oil in a small skillet placed over medium heat. Sauté the asparagus with a pinch of salt and 2–3 grinds of pepper for 3–4 minutes. Remove from the heat.
3
Bring a shallow skillet or small pan of water to barely a simmer. The water should be at least 1 inch deep and just shimmering. Carefully crack the egg on the edge of the pan and gently slip the egg into the water. Use a slotted spoon to gently move the egg around the pan to ensure it doesn’t adhere to the bottom. Cook the egg for 3 minutes for a firm white and runny yolk. Carefully remove them using a slotted spoon.
4
Place the egg(s) on the salmon. Scatter the asparagus over and around the toast. Sprinkle the chives and microgreens on top. Dust with a pinch of salt and 2–3 grinds of black pepper. Serve immediately.

This recipes appears in FLAVOUR: Savouring the Seasons: Recipes From The Market Table — view the book →

◊ ◊ ◊

Poached Eggs on Fava Bean Toast with Asparagus and Smoked Salmon

Preparation

From Pascale's Kitchen Shop

Flavour—Savouring The Seasons: Recipes From The Market Table

Sel de Guerande (Large)

Lemon Olive Oil

Letters from the Market Table