Smoked Haddock, Asparagus and Soft-boiled Egg on Toast
Smoked haddock, asparagus and soft-boiled egg on toast is an elegant light main course where flaky smoked fish meets tender steamed asparagus and a jammy egg. The Thermomix TM7 steams the asparagus and eggs to precise doneness in the Varoma while the haddock cooks gently, so everything is ready at the same moment for buttered toast.
About this recipe
Smoked Haddock, Asparagus and Soft-boiled Egg on Toast in the Thermomix TM7 is the kind of recipe that turns a handful of simple ingredients into a café-style plate at home. Searching for a quick weeknight dinner or a protein-packed brunch recipe? This all-in-one kitchen machine steams the asparagus and eggs in the Varoma while the smoked haddock cooks gently alongside, so the fish stays flaky and the yolks turn perfectly jammy. The toast, brushed with a little salted butter and a squeeze of lemon, catches every smoky, salty bite, while a spoonful of crème adds silky richness. With over 42 grams of protein per serving yet modest carbohydrates, it suits anyone wanting a light yet satisfying main course, whether for a relaxed Sunday breakfast, an elegant starter or a speedy dinner after work.
Preparation tips
- Choose undyed smoked haddock where possible: it has a cleaner, more natural flavour and less salt, so you may want to adjust the sea salt on the asparagus accordingly before serving.
- Steam the asparagus spears in a single layer in the Varoma with the tips pointing the same way so they cook evenly; thick spears can be peeled at the base for a more tender bite.
- For meal prep, steam a double batch of eggs and asparagus and keep them covered in the fridge; warm the haddock briefly and assemble on freshly toasted bread for a fast next-day lunch.
Recipe variations
- Make it gluten-free by serving the smoked haddock, asparagus and soft-boiled egg on gluten-free sourdough or on a base of mashed potato instead of toast, keeping the butter and lemon finish exactly the same.
- For a festive brunch variation, swap the haddock for hot-smoked salmon trout, add a dollop of crème mixed with chopped fresh chives, and finish with a few flakes of sea salt and a twist of ground pepper.
Thermomix TM7 Benefits
- Weighing the water and sea salt directly in the mixing bowl, the TM7 scale ensures the steaming base for the haddock is measured to the gram every time. [Time Savings]
- The Thermomix steams the asparagus and eggs in the Varoma so the spears stay tender-crisp while the yolks turn deliciously jammy. [Multi-Function]
- Heating the water to a precise temperature, the TM7 keeps the smoked haddock gently poached and flaky without any risk of overcooking. [Precision Control]
- Grinding whole peppercorns in seconds, the Thermomix delivers freshly ground pepper that lifts the smoky fish with brighter aroma than pre-ground. [Multi-Function]
- Whipping the crème with the butterfly whisk, the TM7 creates a silky topping for the toast in seconds without any manual effort. [Multi-Function]
Ingredients
- water
- smoked haddock fillets
- fine sea salt
- ground black pepper
- fine asparagus
- medium eggs
- bread
- salted butter (optional)
- crème fraîche
- lemon (optional)