Soft-boiled egg served with lightly fried asparagus wrapped in Woodbridge Smokehouse cold smoked Tasmanian trout. Perfect for brekky or a delicious snack. Simple and nourishing.

Serves: 2  |  Prep Time: 10 mins  |  Cook Time: 10 mins


2 eggs
1 tbsp olive oil
6 asparagus spears
100g packet Woodbridge Smokehouse Cold Smoked Trout
Freshly ground black pepper, to serve


Place eggs in a small saucepan and cover with cold water. Bring to the boil then simmer for 2 minutes and 45 seconds. Drain and run cold water over the eggs.

Meanwhile, heat oil in a large frying pan over high heat. Add asparagus and stir-fry for 2-3 minutes. Transfer to a plate and cool slightly before wrapping with smoked trout.

Serve eggs in an egg cup, with trout-wrapped asparagus on the side. Season with black pepper to taste.