Smoked salmon carbonarish

A finalist in British Lion egg's Eggs Factor contest, Vicky Nowak's smoked salmon carbonarish was judged to be one of the best by celebrity chef Paul Merrett

Preparation: 5 mins
Cook: 6-7 mins
Serves: 2

What you need:

• 3 Lion Quality eggs
• 100ml/4floz double cream
• 30ml/2 tbsp dry white wine (optional)
• 225g/8oz fresh spaghetti
• 75g/3oz fresh asparagus tips, halved
• 75g/3oz smoked salmon, cut into strips
• 25g/1oz freshly grated Parmesan
• Salt and freshly ground black pepper

What you do:

1. In a bowl, whisk together one egg, the cream and white wine with plenty of ground black pepper. Fill a frying pan with water and bring to the boil. Reduce the heat to a gentle simmer, gently crack in two eggs and poach for 3mins according to your taste. Remove from the heat.
2. Whilst the eggs cook, cook the spaghetti and asparagus in a large pan of boiling salted water for 3-4mins (according to packet instructions) until tender. Drain in a colander then return to the pan.
3. Add the egg mixture to the pasta with the salmon and half the cheese. Mix well. divide between two plates. Use a slotted spoon to lift the eggs from the water and place on top of the pasta. Serve with a sprinkle with of Parmesan and season with black pepper.

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