Asparagus Spears with Whitby Smoked Haddock and Eggs on a Toasted Muffin - Deliciously Yorkshire
Delightful Yorkshire starter: Asparagus Spears with Whitby Smoked Haddock and Soft Poached Eggs on Toasted Muffins. Perfect for a light snack or tasty appetizer.
Ingredients
- 4 x 100g portions smoked haddock – we are use Whitby Haddock
- 3 spears of asparagus per person so 12 spears Plumpton Rocks or somewhere in Yorkshire
- 2 bread muffins (Sliced in half, half a portion each)
- 4 local free range eggs
- 1 tsp white wine vinegar
- Salt and pepper
- 1/2 pint of milk
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