Smoked Salmon & Egg Toasts2018-03-02
- Servings : 2
- Prep Time : 5m
- Cook Time : 5m
- Ready In : 10m
- 1tbsp white vinegar
- 2 eggs
- 2 slices ciabatta bread, toasted
- 2 handfuls rocket
- salt and freshly ground black pepper
- 60g smoked salmon, thinly sliced
To poach the eggs, heat a few inches of water in a wide saucepan. Add a splash of white vinegar. Crack the eggs into separate small dishes. When the water is just at the point of starting to simmer (but bubbles are not breaking the surface yet), gently slide the eggs into the water. Use a spoon to nudge the egg whites closer to the yolk, turn o the heat, and let cook, covered, for 3-4 minutes. Gently remove eggs with a slotted spoon.
Add the rocket to the buttered and toasted ciabatta slices, top with smoked salmon and poached egg and season with salt and pepper.