- 7 eggs
- 1 bunch of green asparagus
- 225 g of cream cheese such as Philadelphia
- 1 tbsp. of dried dill
- 100 g of sliced smoked salmon
- 7 125 ml Mason jars or jars of yoghurt with lid
- Salt to taste
- pepper to taste
Remove 2 cm from the bottom of the asparagus and place in the bottom of the Varoma. Put 400 g of water in the bowl, close it and set up the Varoma. Cook 15 min / Varoma / speed 2.
At the tone, put the asparagus under the cold water, then cut into small pieces of about 1 cm but keeping the tips intact.
Put cream cheese, salt, pepper, dill and diced asparagus in mixing bowl (reserve tips). Mix 10 sec/reverse/speed 3.
Pour preparation in Mason jars and put reserved asparagus tips around the sides (see photos), cover with slices of smoked salmon, then add a raw egg, salt, pepper and close with the lid (without the rim). Place in Varoma dish.
Put 500 g of water in mixing bowl, close and position Varoma. Cook 15 min / Varoma/speed 2.
At the tone, serve immediately.
Tip: Do all the steps up to the one involving the egg, the day before. Close jars and refrigerate. The morning of the brunch, take jars out of the fridge as soon as possible (1 to 2 hours), then at the last moment, add the raw egg, just put the lid back on (without the rim) and move to step 5.