A sandwich with poached egg and salmon is an excellent option for a tasty and, most importantly, beautiful breakfast. The spectacular presentation is due to the unique way of cooking eggs. In this case, the curdled protein forms a kind of shell for the liquid yolk. This allows you to effectively cut it when serving.
Ingredients:
- Black bread 4 slices
- Chicken eggs 4 pcs.
- Table vinegar 1 tbsp.
- Lightly salted salmon 200 g
- Curd cheese 2 tbsp.
- Lettuce mix 100 g
- Olive oil 2 tbsp.
- Lemon juice 1 tsp.
- White sesame 1 tsp.
- Salt 1/3 tsp.
- Ground black pepper 1/4 tsp.
- Cumin 1/4 tsp.
- Ground coriander 1/3 tsp.
Directions:
- To make a poached egg, pour 1 liter of water into a saucepan, bring to the boil, and reduce the heat to low. Add vinegar.
- Crack the egg into a small cup. Use a spoon to stir the water in the saucepan to form a funnel. Drop the egg into the funnel. After 3-3½ minutes, remove the egg.
- Toast the bread slices in a frying pan (we used rye bread with cereals) with a pinch of cumin and coriander. Cut the salmon into thin slices.
- Spread the toasts with cream cheese and place in the center of serving plates.
- Place the salmon slices and poached egg on top. Season with salt and pepper. Place the salad around the sandwich. Drizzle with olive oil and lemon juice. Garnish with sesame seeds.
- The finished sandwich with poached egg and salmon should be served immediately. Before serving, cut the egg with a sharp knife to allow the yolk to flow out appetizingly. The amazing taste of the dish is made up of bright ingredients: a hearty egg, tender cream cheese, lightly salted salmon, and slightly sour rye bread.