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Smoked salmon carbonarish

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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British Lion eggs

British Lion eggs

Look for the Lion on eggs to guarantee the highest standards of food safety. All Lion Quality eggs come from British hens vaccinated against salmonella and are date-stamped for freshness.

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