Hope you are having a wonderful (long) weekend! For those of you that were celebrating Thanksgiving I hope you had a lovely celebration…we all have a lot to be thankful for!
I wanted to do a small post on what I had for Brunch last week….
Smoked salmon & poached egg sandwich
1 bread cut in half, dense & crusty (small ciabatta or fesse)
2 poached eggs
40 g of smoked salmon
1/2 shallot, diced
2 tblsp of fresh Ricotta or whipped cream cheese
pepper and salt, to taste
Prepare the water to poach the eggs. Toast the bread and dice the shallot. While the bread is toasting poach your two eggs.
Note: Unless you are very time-efficient I suggest you have an ice-bath ready for your eggs, to prevent the yolk from over-cooking, while you prepare the bread. Another way to deal with this is to slightly under-cook the eggs and not place them in an ice-bath once they are removed them from the simmering water. The residual heat will finish cooking the egg while the rest is being prepared; this works in this case because it is a 2 serving recipe.
Back to the sandwich…. Spread 1 tblsp of Ricotta (or cream cheese) on each bread half. Divide the salmon atop each. Place your beautifully poached egg on top; scatter shallots and dill; sprinkle black pepper and flaky salt (such as Maldon or Fleur de sel) and….
Let me know if you would like me to do a post/tutorial on how to poach an egg.
Hope you enjoyed this!