Potted Eggs with Salmon and Asparagus
Potted eggs with smoked salmon and asparagus is an elegant starter in which softly set eggs are steamed with tender green asparagus in the Varoma. The Thermomix melts butter with milk and lemon juice into a silky sauce while everything else cooks above. Fresh chives finish this refined spring starter.
About this recipe
Potted Eggs with Salmon and Asparagus in the Thermomix TM7 is a refined spring starter that looks impressive yet comes together easily in your all-in-one kitchen machine. Searching for a quick brunch recipe or an elegant starter for guests? This preparation steams eggs and fresh green asparagus gently in the Varoma while the mixing bowl turns butter, milk and a splash of lemon juice into a silky, glossy sauce. The smoked salmon needs no cooking at all — it simply melts into the warm eggs, adding a subtle saltiness that balances the sweet asparagus. Because the TM7 handles both steaming and sauce-making at once, you only need one appliance and minimal washing-up. Serve the pots straight from the kitchen with snipped chives and cracked pepper for a light lunch, Easter breakfast or a sophisticated first course at a dinner party.
Preparation tips
- Use small ramekins or ovenproof pots that fit inside the Varoma and grease them lightly with butter so the eggs release cleanly. Crack each egg into a cup first, then slide it in gently to keep the yolk intact.
- Check the asparagus thickness before steaming: thick spears need the woody ends peeled, while thin spears can go in whole. Layer them loosely so the steam circulates around every spear for even tenderness.
- Stir the flaked smoked salmon through the eggs only just before serving so it warms gently without overcooking, and snip the chives at the last moment to keep their fresh onion flavour and bright green colour.
Recipe variations
- Lactose-free version: replace the butter and milk with a plant-based alternative such as oat cream. The sauce stays silky and the lemon juice keeps the flavour fresh, while the steamed eggs, salmon and asparagus remain unchanged.
- Festive spring variation: add a spoonful of lumpfish roe or a curl of hot-smoked salmon on top and serve with toasted brioche soldiers. Around Easter, swap in the first white asparagus for a truly seasonal Belgian twist.
Thermomix TM7 Benefits
- The Varoma of the TM7 steams the eggs and asparagus gently at the same time, keeping yolks soft and spears tender-crisp. [Time Savings]
- Thanks to the built-in scale, you weigh the butter and milk straight into the mixing bowl for a consistently balanced sauce. [Built-in Scale]
- Heating with precise temperature control melts the butter with lemon juice into a silky sauce without any risk of splitting. [Precision Control]
- The Thermomix chops the fresh chives evenly in seconds, releasing their mild onion flavour over the potted eggs. [Multi-Function]
- Grinding sea salt and peppercorns fresh in the TM7 gives a finer seasoning than pre-ground, lifting the salmon and asparagus flavours. [Multi-Function]
Ingredients
- unsalted butter
- asparagus
- fresh chives
- lemon juice
- milk
- medium eggs
- fine sea salt
- ground black pepper
- smoked salmon
- water