Poke the yolk and let its velvety richness become the lovely dressing for this simple seafood sub. Pair this with a warm and chunky soup like Ham and Pea Soup.
Serves 6 Prep Time 5 minutes
1 French baguette, sliced into 4
300 grams smoked salmon
1 small bunch green asparagus, blanched
4 poached eggs
salt and pepper, to season
1 Slice a French baguette in the middle, just until it can hold the ingredients.
2 Place a bed of smoked salmon then top with a couple of asparagus spears. Season with salt and pepper.
3 Top with poached egg. Serve with Ham and Pea Soup.
Photography by Patrick Martires | Food Styling by Angelo Comsti | Prop Styling by Elaine P. Lim | Props from Saizen (trays), all others from Yummy Prop Library
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