Smoked Mackerel with Poached Eggs, Asparagus and Oriental Dressing

The weekends in our house are all about food… Breakfast is one of our favourite meals and this poached eggs and Mackerel always goes down a treat!


Serves 4

2 Smoked Mackerel fillets cut in half
4 eggs
1 bunch Asparagus
100g Mixed Salad Leaves
2 tbsp. Mays and Green Oriental Dressing
4 slices Bake house wholegrain loaf toasted
Farmhouse Butter
Splash of Herron Valley Apple Cider Vinegar



  1. Bring two medium sized saucepans of water to the boil.
  2. In the first pan drop in 12 pieces of asparagus for 1 minute, remove and place into a frying pan with a tbsp. of oriental dressing and sauté for a further minute remove from the heat and place the mackerel into the pan to warm.
  3. In the other second pan add a splash of apple cider vinegar then poach the eggs until just firm enough but the yolk is still nice and runny, approximately 90 seconds.
  4. Remove and place on paper towel to drain.
  5. Place the asparagus on the plate then arrange the warmed mackerel, poached egg and salad leaves dressed with oriental dressing over the top put a piece of buttered toast on the side and serve

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