Smørrebrød with Avocado, Asparagus and Poached Egg

Avocado with asparagus and poached egg © kvalifood.com

This is one of the more elegant vegetarian smørrebrød, where the grilled asparagus give a smoky, slightly bitter flavour that plays well against the creamy avocado. The poached egg is the finishing touch — when the yolk runs out over the bread it acts as a rich, natural sauce. Aleppo pepper is used instead of regular chilli and gives a mild, fruity heat with a slight blackcurrant undertone. This smørrebrød requires a bit of timing because the eggs need to be poached just before serving, but the effort is worth it.

Avocado with asparagus and poached egg assembly © kvalifood.com
Avocado with asparagus and poached egg assembly © kvalifood.com

Ingredients

Yields 4 servings

Grilled asparagus

  • 12 green asparagus spears
  • 1 tbsp olive oil
  • salt
  • pepper

Poached eggs

  • 4 eggs
  • 2 tbsp white wine vinegar

Assembly

  • 4 slices dark rye bread
  • Butter, for the bread
  • 1 ripe avocado, mashed
  • 1 tbsp lemon juice
  • Chervil
  • Aleppo pepper
  • Flaky salt

Directions

Asparagus

Snap off the woody ends. Brush with oil and season. Grill or fry over high heat for 3–4 minutes.

Poached eggs

See recipe #07.

Assembly

Butter the rye bread. Spread the mashed avocado with lemon juice. Lay the asparagus on top. Place a poached egg on top. Sprinkle with Aleppo pepper, chervil and flaky salt.