New season asparagus served with hot smoked salmon and egg – a perfect combination for a spring breakfast or lunch.
Toasted ciabatta (Apiece, Manubread)
Aioli (alternatively use soft goat cheese from Southern Sky Cheese Company)
Steamed asparagus (Headlam Farm Tasmanian Fresh Asparagus, Newry Farm Asparagus)
Hot smoked salmon (41° South Tasmania)
Poached egg (Mt Roland Free Range Eggs)
Sea salt (or try at flavoured salt from A Pinch Of… ) and freshly ground black pepper
Dill (Plants Direct)
Spread the aioli or goat cheese on a slice of toasted ciabatta. Top with steamed asparagus, hot smoked salmon and a poached egg. Sprinkle with sea salt and black pepper, and garnish with dill. Enjoy!