Smoked Salmon and Poached Egg on Rye

• 4 eggs
• 170 g asparagus, halved crossways
• 4 slices rye bread, toasted
• 200 g smoked salmon
• 2 tablespoons fresh chervil, leaves
• pepper
• salt

1. Half fill large shallow frying pan with water; bring to the boil.
2. Break eggs into cup, one at a time, then slide into pan.
3. When all eggs are in pan, allow water to return to the boil.
4. Cover pan, turn off heat; stand about 4 minutes or until a light film sets over egg yolks.
5. Remove eggs, one at a time, using slotted spoon; place spoon on absorbent-paper-lined saucer briefly to blot up poaching liquid.
6. Meanwhile, boil, steam or microwave asparagus until just tender; drain.
7. Divide bread among serving plates; top each with salmon, egg, and then asparagus; sprinkle with chervil.

eggs, rye bread, salmon, fresh chervil, pepper, salt

Taken from www.food.com/recipe/smoked-salmon-and-poached-egg-on-rye-281338 (may not work)