Poached egg & smoked salmon brunch
What luxury! A special breakfast or brunch for two to enjoy on a lazy Sunday.
Egg, whole, raw
2 medium, raw
Vinegar, All Types
White bread, sliced
2 slice(s), medium
Caviar in brine, drained
2 tablespoon(s), or salmon roe
1 pinch, and freshly ground black pepper
- Poach the eggs in gently simmering, lightly salted water for 3-4 minutes, adding the vinegar to the water to help keep the eggs together. Toast the slices of bread at the same time.
- Put the slices of toast onto serving plates and arrange an equal amount of smoked salmon on top.
- Drain the poached eggs thoroughly and place on top of the salmon, then spoon the salmon roe or lumpfish caviar on top. Season with a little salt and black pepper, then serve, garnished with dill sprigs.