This is going to be one of my go to recipes for breakfast in the future. One, because it’s delicious, and two, you can have everything separate and ready ahead of time, and all you’d need to do is heat up whatever you choose to serve the egg and smoked salmon on, and you’re ready to go. It’s functionally a breakfast sandwich.
I will be giving you the details for how I poached my eggs, as it worked pretty damn well.
Smoked Salmon and Poached Egg Open Faced Sandwich
Makes however many eggs and baguettes/bagels you have
- bagels or bread
- smoked salmon
To poach your eggs, fill a small pot with water, a splash of white vinegar, and salt. Crack your eggs into separate holders (ie ramekin, small bowl, whatever) while the water comes to a simmer. Once simmering, stir the water with a whisk in one direction until it’s spinning around like a small whirlpool.
Then, add your eggs into the center of the whirlpool one at a time, and turn off the heat. (This method works for up to four eggs.) Let sit for five minutes, and then remove from the water with a slotted spoon. Your eggs will be nice and soft in the center, and quite yummy besides.
Take your bagel or bread, and heat it up however your choose. Lay a slice or two of smoked salmon on it, and your poached egg over the top, and enjoy!