This delicious sandwich combines the rich flavors of smoked salmon with the creamy texture of a perfectly poached egg. It’s a simple yet elegant meal that’s perfect for breakfast or a light lunch.
COOKBOOK / 3552
Start by filling a large saucepan with water, about an inch and a half from the top. Heat it over high until it’s just starting to bubble and reaches around 190°F (or you see little bubbles gathering at the bottom). Add a splash of white vinegar and a pinch of salt, stirring to mix. Turn the heat down to medium-low.
Crack an egg into a small cup or ramekin. Gently lower the cup into the water and tip it so the egg slides out smoothly without breaking. Let it cook for about 6 minutes, keeping an eye on it as it poaches.
While the egg cooks, warm up a large skillet over medium heat. Pour some balsamic vinegar onto a shallow plate, then dip each slice of bread into the vinegar so it’s nicely coated. Place the bread vinegar-side down in the skillet and cook until it’s a little charred and crispy, about 3 to 5 minutes. Take the bread off the heat.
Put one piece of bread on a plate, vinegar side up. Sprinkle a bit of garlic powder and pepper over it, then layer on the smoked salmon. Carefully lift the poached egg out of the water with a slotted spoon and place it on top of the salmon. Finish by topping with the other slice of bread, vinegar side down. Enjoy!
- Use fresh eggs for the best poaching results.
- Gently swirl the water before adding the egg to help it hold shape.
- Toast the bread lightly to prevent sogginess from the toppings.
This sandwich combines rich, smoky flavors with the creamy texture of a perfectly poached egg. It’s a delicious and satisfying meal that feels fancy but is easy to make. The balance of fresh ingredients and protein makes it great for breakfast or brunch.
Serve with a side of mixed greens dressed in lemon vinaigrette or a small bowl of fresh fruit. A light, sparkling drink or a cup of herbal tea pairs nicely and keeps the meal fresh and balanced.
If you have leftovers, store the smoked salmon separately in an airtight container and keep the bread dry. Poached eggs are best eaten fresh, but if needed, keep them refrigerated and reheat gently in warm water before serving.
