Pesto bagel with smoked salmon, egg and asparagus
For a weekend brunch or midweek lunch this pesto bagel with smoked salmon, egg and asparagus is perfect. I made it with boiled eggs but if you prefer fried or poached eggs, then feel free to make those instead.
Ingredients
Method
- Boil the eggs, then cool and remove their shells.
- Remove the woody ends of the asparagus.
- Heat a griddle pan, then spray the asparagus with little oil. Grill the asparagus, until lightly charred.
- Meanwhile, cut the bagels in half horizontally, lightly toast them, then spread some pesto on the lower halves.
- (If you’re doing fried or poached egg – make them now.)
- Put a piece of salmon on top of the pesto half of the bagel then add the asparagus and egg.
- Finally, drizzle with balsamic glaze, a drop of lemon juice and scatter some freshly ground peppercorn and basil leaves on top.