SMOKED SALMON SANDWICH WITH POACHED EGG
This is a great smoked salmon sandwich recipe I had created myself. The savory salmon, the smooth yoke of the egg, and the acidic vinegar evens out all the flavors, making it one of my favorite sandwiches to make. It is great for a lunch or a small dinner. You get the protein and the flavor which I love!
Provided by Mel
Categories Seafood Fish Salmon Smoked
Time 25m
Yield 1
Number Of Ingredients 8
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.
Nutrition Facts : Calories 268.6 calories, Carbohydrate 20.5 g, Cholesterol 205.5 mg, Fat 9.2 g, Fiber 1 g, Protein 25.2 g, SaturatedFat 2.5 g, Sodium 1488.3 mg, Sugar 5.7 g
SMOKED SALMON WITH CREAMED SPINACH AND POACHED EGG
Steps:
- Simmer cream to reduce by half.
- Wash spinach and steam in water that clings to leaves until done, five to seven minutes. Let drain thoroughly, pressing to remove moisture. Puree. Return to heat with butter and seasonings to taste. Stir in cream. Set aside.
- Poach eggs in water to cover with white vinegar. Butter pan so eggs will not stick. Plunge eggs into cold water to stop cooking. Trim off uneven edges. Set aside. These can be stored up to 24 hours in cold water in the refrigerator. To serve, bring eggs to room temperature and reheat in hot, not boiling, water.
- Reheat spinach.
- On each plate, arrange spinach with a slice of salmon, an egg and a sprig of dill.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 26 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 14 grams, Sodium 420 milligrams, Sugar 2 grams, TransFat 0 grams
SPINACH & SMOKED SALMON EGG MUFFINS
Serve one or two of these per person for brunch - depending on how hungry/greedy you are
Provided by Barney Desmazery
Categories Breakfast, Brunch
Time 30m
Number Of Ingredients 10
Steps:
- To make the hollandaise, sit a large bowl over a pan of hot water and whisk the egg yolks with 2 tbsp hot water. Gradually add the melted butter (without adding the milky liquid at the bottom) until it has all been incorporated. Whisk in the lemon juice and season with the cayenne pepper and salt to taste, then set aside.
- Heat a shallow pan of water with the vinegar but no salt until gently boiling, then poach the eggs for 2 mins. Remove with a slotted spoon and cool in cold water.
- Fry the spinach in a wok with a knob of butter until wilted, then drain and season.
- To serve, heat the grill to high. Lay the muffins on a flat roasting tray, cut-side up, then toast until brown. Butter the muffins lightly, then top each with a ruffle of smoked salmon. Divide the spinach between the muffins, leaving a slight dip in the middle to sit the eggs in. Spoon a quarter of the sauce over each egg, then return the tray under the grill to brown for a min. Serve immediately.
Nutrition Facts : Calories 626 calories, Fat 51 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 3.5 milligram of sodium
SMOKED SALMON WITH POACHED EGGS AND ASPARAGUS
A complete light meal (great for brunch!) from "The Farmstead Egg Cookbook" by Terry Golson. It's a simple dish to prepare with a lovely presentation.
Provided by blucoat
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 468, Fat 30.8, SaturatedFat 5.5, Cholesterol 247.9, Sodium 950.7, Carbohydrate 25.5, Fiber 2, Sugar 3.5, Protein 22.5
POACHED EGGS/SMOKED SALMON/SPINACH/CHIVE CREAM SAUCE
Canada B&B Hosts offer up this meal to their guests and they love it! It is another take on serving poached eggs.
Provided by Manami
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- CHIVE AREAM SAUCE:.
- In saucepan over medium heat, combine milk, onions, bay leaf and nutmeg; simmer, stirring for 5 minutes.
- Discard onions and bay leaf.
- In separate saucepan over medium heat, melt butter, cook flour, stirring for 2 minutes.
- Increase heat to medium; gradually whisk in milk mixture, whisking constantly for 8 to 10 minutes or until thickened.
- Whisk in cheese until blended, then chives, salt, pepper, and cayenne pepper.
- **Make ahead; let cool and place plastic wrap right on surface of sauce. refrigerate up to 2 days.
- In large skillet, heat oil over medium heat -- cook garlic for 30 seconds; add spinach and cook uncovered for 2 to 3 minutes or until wilted.
- Stir in salt and keep warm.
- Meanwhile pour enough water into separate saucepan to come to 3 inches. bring to boil.
- Reduce heat to gentle simmer and break eggs one at a time into water.
- Cook to desired doneness {is that a word?} remove with slotted spoon and drain well.
- Meanwhile toast bread.
- Arrange layer of spinach on each slice, top with poached egg.
- Spoon sauce over eggs.
- Top with folded slice of smoked salmon. .
- Serve with tomato slices, onion slices, or avocado slices.
Nutrition Facts : Calories 351.9, Fat 19.2, SaturatedFat 8.8, Cholesterol 260.5, Sodium 763.8, Carbohydrate 25, Fiber 4.3, Sugar 1.2, Protein 21.2
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