Asparagus, Gravlax, Poached Eggs with Dijon Creme Fraiche Sauce
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Tender, crisp asparagus topped with luscious salmon gravlax, rich poached eggs and a creamy dijon sauce. This dish is perfect for spring brunch and entertaining, but easy enough for a weeknight dinner!
Course: Breakfast, Brunch
Cuisine: French
Servings: 2
Calories: 510 kcal
Author: Cheyanne Holzworth
  • 1 Bunch Asparagus – washed, woody ends removed (snap those suckers off… they are tough and not tasty), and dried well with a dish towel (or paper towel).
  • 4-5 TB Extra Virgin Olive Oil
  • 8 oz Gravalox
  • 2 Eggs – Cold and Cracked into Individual ramekins
  • 2 tsp White Vinegar + Water - for Poaching Eggs
  • 1 Shallot – Sliced
  • Cracked Black Pepper – to taste
  • Coarse Salt – to taste
  • Parmigiano Reggiano Cheese ,– Shaved or Grated garnish (optional)
  • Fresh Dill – garnish (optional)
  • Lemon Slices – garnish (optional)
  • Dijon Crème Fraiche Sauce:
  • 2 TB Dijon Mustard
  • 1 ½ tsp White Wine Vinegar
  • ½ Cup Crème Fraiche
  • 1 clove Garlic – Minced
  • 1 heaping tsp Fresh Dill – Minced
  • Pinch of Salt & Pepper
  1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil for easy clean up. Place Asparagus in a single layer on Sheet pan and drizzle with Olive Oil. Generously season Salt and Pepper to taste.
  2. Roast Asparagus for 7 -10 minutes, depending on thickness. You want to roast it until just tender, but still has some bite. When it’s finished roasting, sprinkle with grated parmigiano (optional)
  3. While Asparagus is Roasting, Poach the Eggs:
  4. In a Shallow sauce pan or medium skillet, add water, enough to measure 1 ¼ - 2’’ up the sides of pan (depends on your pan… but enough water so a fine mesh sieve, once inserted in the pan, will have enough water to cover the egg). Generously salt the water and add the Vinegar. Bring Water to a gentle simmer over medium heat. Gently transfer eggs, one at a time, into a fine mesh sieve and lower into water. Poach eggs, about 4-5 minutes, until whites are just set and the yolk is still runny. Remove with a slotted spoon and allow to drain well.
  5. To Serve: Place roasted Asparagus on the Plate (I used 7 spears per plate), artistically drape the Salmon over top (I used 4 oz. per plate) and sprinkle with Shallots. Using a slotted spoon transfer a Poached egg over that, creating a stack; season with salt and pepper. Drizzle Dijon Crème Fraiche sauce over Egg. Garnish with parmigiano and dill. Serve with lemon slices or wedges to squeeze juice over top if desired. Viola! Enjoy!
  6. Dijon Crème Fraiche Sauce  

    Prep: 5 minutes  Inactive Time: 30 minutes  Yield: ½ Cup

  7. Combine all ingredients in a small mixing bowl.  Refrigerate for at least 30 minutes to allow flavors to marry.

Recipe Notes

Other poaching method:
Alton Brown’s: