This salmon avocado tartine topped with a poached egg is my new favorite lunch. It’s salty, creamy, briny, gooey, crunchy, and spicy, which begs the question: What more could you possibly want?
Toast two slices of rye bread. Slather it with cream cheese. Layer on some sliced avocado, smoked salmon and radishes. Add capers, then sprinkle with dill. Top with a poached egg, sea salt, and freshly cracked pepper.
The only cookery involved in this recipe is poaching the eggs. Don’t panic! Here are some tips.
1 – Add a tablespoon of white vinegar to the water.
2 – Bring water to a boil AND THEN TURN IT DOWN. You don’t need a raging jacuzzi, just a little light rumbling in the pot.
3 – Crack your eggs into a small cup first so you can easily slide them into the water.
4 – Stir the water then slide the eggs into the middle of the pot.
5 – It takes practice to know when they’re done. Depending on your heat, between 3-5 minutes. The whites should be firm and the yolks still orange.
6 – Remove the eggs from the water with a large slotted spoon. I keep a plate near the stove covered in a paper towel and then just transfer the eggs to rest and dry.
That’s it, friends. Bring a fork because there’s way too much going on here. Enjoy!!!