Friday, April 30, 2010

Poached Egg with Salmon on Pumpernickel Toast

Recently I learned to poached an egg. It wasn't really hard. I was nervous about the water being the right temperature before I put the egg in but it all turned out well. I don't really like eggs but knew Adam would and he did!

Easy poached eggs from Everyday Food, March 2010:

In a 12-inch straight sided skillet, heat 2 inches water over medium heat until bubbles cover the bottom and side of the pan. Crack each large egg into a seperate small bowl (do not use eggs with broken yolks). When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them.

Cook eggs, undisturbed, while the white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary.

Using a slotted spoon, remove eggs from water, blot the bottom of the spoon on a paper towel to remove excess water before serving.

Adam ate his poached egg on top of toasted pumpernickel bread with cream cheese and smoked Nova Scotia salmon (I think thinly sliced Norweigan smoked salmon would have been better but it was not available at the store - it has a less harsh fishy taste and is lighter in color). You can also add a few capers with this combo too.

You can also eat a poached egg on an english muffin with hollandaise sauce as eggs Benedict or on top of a salad or on top of toast with cream cheese and a tomato slice.

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