Smørrebrød with Avocado, Asparagus and Poached Egg

May 6, 2021

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

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.