SlimEZE Recipes

Asparagus, Poached Eggs and Smoked Salmon with Sorrel Hollandaise
Serves 1.

Ingredients:
¼ teaspoon of fresh chopped parsley
1 poached egg
½ bunch of fresh asparagus spears
½ teaspoon of cold pressed olive oil
40g smoked salmon

SORREL HOLLANDAISE
½ egg yolk
¼ teaspoon of fresh chopped sorrel
¼ teaspoon of warm water
½ teaspoon of unfiltered apple cider vinegar

Method:

1. Blanche asparagus spears until tender. In a pan heat the oil and stir in the chopped parsley.
2. To a plate place the poached egg on top of the asparagus, add the salmon and pour the hollandaise mix over the top.
3. Sprinkle with parsley mix.

Sorrel Hollandaise:
1. Whisk the egg yolks and vinegar over a pan of simmering water until thick.
2. Remove from heat and add in the water and sorrel.