Poached egg & smoked salmon brunch
3
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
What luxury! A special breakfast or brunch for two to enjoy on a lazy Sunday.
Ingredients
Egg, whole, raw
2 medium, raw
Vinegar, All Types
1 teaspoon(s)
White bread, sliced
2 slice(s), medium
Smoked salmon
100 g
Caviar in brine, drained
2 tablespoon(s)
Salt
1 pinch
Dill, Fresh
2 tablespoon(s)
Instructions
1
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.
2
Put the slices of toast onto serving plates and arrange an equal amount of smoked salmon on top.
3
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.
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