Name: Smoked Salmon Sandwich with Poached Egg
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: White vinegar - ½ teaspoon; Table salt - ¼ teaspoon; Egg - 1 large; Balsamic Vinegar - 2 tablespoons; Sourdough bread, cut in half - 1 slice; Garlic powder, or to taste - 1 pinch; Ground black pepper to taste - 1 pinch; Smoked salmon - 3 ounces

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Smoked Salmon Sandwich with Poached Egg

1. White vinegar - ½ teaspoon

2. Table salt - ¼ teaspoon

3. Egg - 1 large

4. Balsamic Vinegar - 2 tablespoons

5. Sourdough bread, cut in half - 1 slice

6. Garlic powder, or to taste - 1 pinch

7. Ground black pepper to taste - 1 pinch

8. Smoked salmon - 3 ounces

How to cook deliciously - Smoked Salmon Sandwich with Poached Egg

1. Stage

Fill a large saucepan with water, 1 1/2 inches below the rim. Put the pan on the stove over high heat until it reaches about 190 degrees F (88 degrees C) or until you start to see bubbles at the bottom of the pan. Pour white vinegar and salt into the water and stir to distribute. Reduce heat to medium-low.

2. Stage

Crack egg into a custard cup. Carefully place the custard cup into the water and slowly tilt until egg is fully submerged, being careful egg does not fall into the water. Set a timer for 6 minutes and keep an eye on the egg as it cooks.

3. Stage

Meanwhile, heat a large skillet over medium heat. Pour balsamic vinegar onto a flat plate and lay 1 piece of bread in the vinegar until coated. Repeat to coat the remaining piece. Place both pieces, vinegar-side down, in the hot skillet and cook until slightly charred, 3 to 5 minutes. Remove from the heat.

4. Stage

Remove 1 piece bread to a plate, vinegar-side up. Top with garlic powder, pepper, and salmon. Carefully remove poached egg with a slotted spoon and place on top of smoked salmon. Top with remaining piece of bread, vinegar-side down.