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Poached Eggs & Salmon Toasts

Decadent poached eggs and salmon toasts recipe for those special brunches and holidays.


Poaching is a wonderful way to prepare eggs. With that soft, creamy yolk, they have become my favourite way to enjoy eggs by far. Paired with smoked salmon and avocado, makes this a decadent way to start your day. Perfect for breakfast or brunch.


Making perfect poached eggs should not be intimidating. They are actually quite easy to make with the method outlined in the directions below. Once I learned how, I couldn't believe I'd gone so many years without trying. Now, I make them every chance I get!

 

Ingredients

(Makes 2 servings)

  • 2 large eggs

  • 1 tablespoon white vinegar

  • 2 slices rye bread, toasted

  • 2 strips sliced smoked salmon

  • 1 small avocado, mashed

  • salt and ground black pepper, to taste

  • micro greens to garnish (optional)

 

Directions

In a relatively deep medium-sized soup pot, fill 3/4 with water and set on the stove over medium-high heat.


As the water comes to a boil, prepare the eggs. Place a small fine mesh sieve over a bowl. Carefully, crack one egg into the sieve and allow the thinnest, runniest part of the egg white to drain away. You should still have the thinker consistency white and yolk remaining. The fresher the eggs, the less runny egg white there will be. Transfer the egg from the sieve into a small bowl or ramekin being careful not to break the yolk. Repeat the process with the second egg, transferring it to a separate bowl or ramekin when done.


Toast the bread and set aside on plates.


Cut open a small avocado, remove and discard the pit. Scoop the avocado flesh into a small bowl, and with a fork, mash the avocado well. Spread onto the toast and top with the strips of smoked salmon.


By now the water should be boiling. Add the vinegar to the water. With a spoon, stir vigorously in one direction to create a vortex in the water. Quickly pour one of the eggs into the vortex and let gravity and the motion of the water form the egg into the classic poached egg shape. Cook the egg for 3 minutes then remove with a slotted spoon. Pat off the excess water with a paper towel then place onto the toast. Repeat with the second egg, creating the vortex then dropping the egg into the water to cook for 3 minutes. Again, remove from the water, pat with a paper towel and place on the toast.


Serve, sprinkled with salt and ground black pepper to taste. Garnish with micro greens (optional).

 
 

Nutritional Information Per Serving:

total calories = 367 | total fat = 20.21g | saturated fat = 3.94g | cholesterol = 215mg | sodium = 1,963.5mg | net carbohydrates = 15.86g | dietary fibre = 6.49g | sugars = 1.44g | protein = 25.6g

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