Imagine a breakfast so luxurious, yet so simple that it transforms an ordinary morning into a gourmet experience. This Poached Eggs with Smoked Salmon recipe is your ticket to culinary brilliance, combining the delicate texture of perfectly poached eggs with the rich, smoky flavor of premium salmon. Whether you're looking to impress weekend guests or treat yourself to a restaurant-quality brunch at home, this dish promises to elevate your morning meal from mundane to magnificent.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: Brunch
Serves: 2 servings
Ingredients
- 4 eggs
- 4 ounces smoked salmon
- 2 English muffins, split
- 1 tablespoon white vinegar
- Fresh dill for garnish
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 4 eggs, 4 ounces of smoked salmon, 2 split English muffins, 1 tablespoon of white vinegar, fresh dill for garnish, and salt and pepper to taste.
- Fill a medium-sized saucepan with water, about 2-3 inches deep. Add the tablespoon of white vinegar to the water. This will help the egg whites to coagulate quickly when poaching.
- Place the saucepan over medium heat and bring the water to a gentle simmer. You want small bubbles forming at the bottom of the pan, but not a rolling boil.
- While the water is heating, prepare the English muffins. Split them in half and toast them until golden brown. You can use a toaster or a skillet for this step.
- Once the water is simmering, crack the first egg into a small bowl or ramekin. This will make it easier to slide the egg into the water gently.
- Carefully create a gentle whirlpool in the simmering water using a spoon. This will help the egg white wrap around the yolk as you poach it.
- Slowly slide the egg from the bowl into the center of the whirlpool. Allow it to cook for about 3 minutes for a runny yolk, or longer if you prefer a firmer yolk.
- While the first egg is poaching, repeat the process for the second egg, ensuring that you maintain the gentle simmer in the water.
- Once the eggs are cooked to your liking, use a slotted spoon to carefully remove them from the water. Allow any excess water to drain off.
- To assemble the dish, place each toasted English muffin half on a plate. Top each muffin half with 2 ounces of smoked salmon.
- Gently place a poached egg on top of the smoked salmon on each muffin half.
- Season the poached eggs with salt and pepper to taste. Garnish with fresh dill for added flavor and presentation.
- Serve immediately while the eggs are warm, and enjoy your delicious poached eggs with smoked salmon!
Tips
- Always use the freshest eggs possible - they hold their shape better during poaching.
- Add white vinegar to your poaching water to help the egg whites coagulate quickly and maintain a neat shape.
- Create a gentle whirlpool in the water before sliding in your egg to help the whites wrap neatly around the yolk.
- Use a timer to achieve your perfect egg consistency - 3 minutes for runny yolks, 4 minutes for slightly firmer.
- Practice makes perfect - don't get discouraged if your first few poached eggs aren't Instagram-worthy.
- Have a slotted spoon ready to remove eggs quickly and drain excess water.
- Season your eggs just before serving to keep the salt from breaking down the delicate egg whites.
Nutrition Facts
Calories: 360kcal
Carbohydrates: 25g
Protein: 34g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 402mg
