Page 35 - COMING UNSTUCK by Sara tuck

loaded Best enjoyed with a vat of

coffee and the Sunday paper.
poached eggs

with salmon, asparagus & labneh

Serves 2 This recipe is a bit of a no-brainer really! Bring a pot of water
to simmer for the eggs, add vinegar and poach for 3-4 minutes
2-4 eggs (3 minutes is just-cooked). While the eggs are poaching, blanch
2 tbsp white vinegar the asparagus by dropping it into a separate pot of simmering
12 small asparagus spears water for 1 minute. Drain the asparagus and refresh under
2-4 slices wholemeal toast cold running water. Spread the toast with labneh and top with
⅔ cup herby labneh (see p236) asparagus, salmon and avocado, then top with poached eggs
150g (5 oz) hot smoked salmon and a sprinkling of dukkah.
1 small avocado, sliced
2 tbsp dukkah (see p233)

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