How to Cook Smoked Salmon With Poached Eggs

Serves: 4

Preparation time: 10 mins

Cooking time: 20 mins

Ingredients needed to make Smoked Salmon With Poached Eggs:

• 4 English muffins, sliced into halves and toasted
• 8 oz smoked salmon, cut into thin sliced
• 3 large egg yolks
• 8 large eggs
• 1 tbsp fresh dill, finely snipped
• 1 ½ sticks unsalted butter, diced
• 1 shallot, minced
• 2 tbsp dry white wine
• 2 tbsp white-wine vinegar
• 5 whole black peppercorns
• Salt to taste

Cooking instructions for Smoked Salmon With Poached Eggs:

• Pour water into a large saucepan and bring it to a boil.
• Throw in the shallots and peppercorns, along with a splash of vinegar and a bout of white wine, into a small saucepan and cook it over moderately high heat, for a couple of minutes, until the liquid ebbs away.
• Splash about 2 tbsp of water to it and lower the heat to low.
• Whisk in the eggs and cook for 4 minutes, while stirring continuously until the mixture thickens and remove from heat.
• Beat in the butter for about 3 minutes or until the sauce thickens further and adjust the seasonings.
• Pass it through a fine sieve mesh into a medium heat-proof bowl and do away with the residues.
• Fold in the dill and leave the sauce over gentle simmer over slowest flame to keep warm, stirring it at times.
• Pour the warm water into a shallow dish and lower the heat to medium so that the water begins to simmer.
• Crack the egg into a small heat-proof bowl, one at a time and tip it carefully into the simmering water to slide the egg in.
• Add the eggs into the simmering water in a similar manner and cook the eggs for about 3 minutes or until they turn opaque.
• Transfer the poached eggs to the dish with warm water, using a slotted spoon and set aside.
• Split the salmon into 8 parts and place one halfway over the toasted crumpet.
• Remove each egg carefully from the warm water, using a slotted spoon, while placing the latter in a kitchen towel to drain.
• Top each smoked salmon slice with one poached egg and spoon the dill sauce over it.
• Place a couple of this ensemble on each serving plate and finish it off with a snipped dill on top.
• Serve right away.

Image credit: Wikimedia Commons