It goes without saying that I did quite a bit of research into how to poach an egg and it was surprising how many different - and conflicting - options were out there. Put salt, don't put salt, add vinegar, no need to add vinegar etc. So when it came down to making the decision which one to follow I decided to go with Gordon Ramsay's version that I found on BBC Good Food and purely for the reason that every other recipe by him that I've tried has come out amazing. And I can now report back that the poached egg was a success as well!
I rarely eat eggs during the week and consider them to be kind of a treat for breakfast as I am great believer that every bite should be savoured, not just swallowed down as quickly as possible. So it is quite nice every now and then to take the extra 20 minutes to prepare something nice and tasty and then enjoy eating it as well. I love how the rye bread provides substance, salmon the richness the poached egg adds just the right amount of creaminess. It's definitely a treat that I'll make for myself again!
Ingredients
(Serves 1)
- 25g smoked salmon
- Slice of rye bread (or any other bread)
- 1 egg
- Pepper, to serve
- 1l water
- 1 tbsp white wine vinegar
- Butter
Directions
Firstly, place the water in a saucepan, add the vinegar and bring to simmer over medium heat. Then, use a spoon to create a vortex and drop in the egg, this way the egg white will automatically curl around the yolk and leave it in for 3 minutes if you like your yolk creamy (for less if you like it very runny and for longer if you prefer it more solid). In the meantime prepare the salmon sandwich - rye bread, butter and salmon - and place on a plate. When the egg is done, take it out with a slotted spoon and dry with a peace of kitchen towel, making sure you don't pat too hard (don't want to brake it). Place the egg on top of the sandwich and serve immediately with some freshly ground pepper. Enjoy!
