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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 bagels
  • 2 tsp green pesto
  • 2 slices of smoked salmon
  • 2 eggs
  • 1 bunch of asparagus
  • Basel leaves
  • Balsamic glaze
  • Dash of lemon juice
  • Freshly ground peppercorn

Method
 

  1. Boil the eggs, then cool and remove their shells.
  2. Remove the woody ends of the asparagus.
  3. Heat a griddle pan, then spray the asparagus with little oil. Grill the asparagus, until lightly charred.
  4. Meanwhile, cut the bagels in half horizontally, lightly toast them, then spread some pesto on the lower halves.
  5. (If you’re doing fried or poached egg - make them now.)
  6. Put a piece of salmon on top of the pesto half of the bagel then add the asparagus and egg.
  7. Finally, drizzle with balsamic glaze, a drop of lemon juice and scatter some freshly ground peppercorn and basil leaves on top.