Asparagus, smoked trout and poached egg on toast

Method

1. Bring a large deep pan filled with water to the boil, add the vinegar, lower the heat, then carefully crack each egg into the pan, making sure they’re spaced apart. Cook gently for 3 minutes, then remove to a plate with a slotted spoon.
2. Meanwhile, blanch the asparagus in another pan of boiling salted water for 1 minute. Drain, then slice the spears into 1.5cm pieces.
3. Stir the asparagus and trout together, then spoon over the toast slices. Top each with a poached egg and season well. Serve with lemon wedges to squeeze over.