A classic brunch or breakfast dish with a twist. Toasted English muffins or GF toast topped with Smoked salmon and poached eggs. For a Mexican twist, top with salsa and grated cheese. For perfect poached eggs, use an egg poaching pan for perfectly round, easy poached eggs. Serve with fresh fruit or berries. If you don't like salmon, try deli ham, deli turkey, or Prosciutto. The yogurt Hollandaise recipe is on this site as a nice topping or use melted butter or olive oil.
8ouncessmoked salmondeli turkey, Prosciutto or saute baby spinach
8largeeggs
4teaspoonsfinely chopped fresh chives
8pinchespaprika
Instructions
Turn oven on to 200°F. Split muffins in half, toast, butter and keep warm in the oven. Divide the salmon into eight portions for each of the eight muffins halves and set aside.
Fill poaching pan half full with water. Spray poaching cup inserts with non-stick to insure eggs release easily. Cover with lid and bring water to a simmer. Break eggs into individual cups or small dishes first, then slide the eggs into the poaching cups. Get the lid back on as quickly as possible and time for your preference. I usually poach my eggs for 3 ½ minutes. You may need to experiment to find what’s perfect for you. The white should be cooked and solid, the yolk still a little soft and runny when you break into it with your fork. To serve four, poach eggs in two batches for eight eggs. Keep the first batch warm in the oven while the second batch is poaching.
To serve, top muffin halves with salmon, then the poached eggs. Drizzle with melted butter, olive oil or make the yogurt Hollandaise recipe on this site. Sprinkle of chives to finish.