Smoked Salmon Sandwich With Poached Egg Recipes

Steps:

• 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.
• 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.
• 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.
• 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.

Steps:

• Whisk the dressing ingredients together.
• Assemble this recipe on individual dinner plates. Put a piece of toast on each plate. Arrange the salmon and asparagus on each piece of toast. Top with the egg. Drizzle the dressing over the egg and asparagus. Garnish with dill.

Steps:

• In a small saucepan, cover the eggs with cold water and bring to a rolling boil.
• Cover, remove from the heat and let stand for 8 minutes.
• Drain the eggs and cool under running water, shaking the pan to crack the shells.
• Drain again and pat dry, then peel and coarsely chop.
• Meanwhile, in a small bowl, mix the mayonnaise and horseradish and spread on the bread.
• Arrange the radishes on 4 of the slices and top with the sprouts, scallions and salmon.
• Spoon the eggs on top, season with salt and pepper and close the sandwiches.
• Press gently, cut the sandwiches in half and serve.