Poached Eggs with Smoked Salmon Toast Points
Good morning! I ran across this recipe for Poached Eggs with Smoked Salmon Toast Points from Food and Wine a few years ago. It is one of my favorites…here is my version…slightly easier to prepare…well except for the damn egg poaching part. It does take practice…I have definitely messed it up many times. Today…I did not, so I will try and give you the low-down…the step-by-step process on how to poach an egg perfectly. Don’t get frustrated…practice makes perfect! Just be sure to have a few extra eggs at the ready!
What you need:
- 4 eggs
- 4 oz. Smoked Salmon (I used Echo Falls)
- 1 TBLS white vinegar
- 2 slices bread (toasted and cut into 8 strips)
Bring a pot of water to a boil. Toast the bread and cut into strips. Wrap a slice of the smoked salmon around each strip and set aside.
In a small bowl, crack one egg. Add the vinegar to the pot. Swirl the water and gently drop in the egg. You will see the white curl around the yolk. Try not to have the water at a full-on boil. As soon as the white starts to stiffen (about 3 minutes), remove the egg from the pot with a slotted spoon and allow to drain on a paper towel. I typically do two eggs at a time. See video below for more details on poaching the eggs.
Place the poached eggs in a bowl with 2 to 3 pieces of the Smoked Salmon Toast, break the eggs…season with salt and pepper and start dipping away!!!