Poached Egg and Smoked Salmon Toast

Ingredients

• 2 slice bread slices
• 2 large eggs
• 100 g smoked salmon
• 4 tbsp butter
• 2 large egg yolks
• 1 tbsp lemon juice
• 6 whole cherry tomatoes
• 1 handful microgreens

Instructions

1. 1

   Toast the 2 bread slices until golden and crisp, about 3-4 minutes. Set aside.

2. 2

   Bring a pot of water to a gentle simmer, add 1 tbsp vinegar (optional), and swirl to create a vortex. Crack 1 egg into a small bowl, then slide it into the water. Poach for 3 minutes until whites are set but yolk is runny. Remove with a slotted spoon and repeat with the second egg.

3. 3

   Melt 4 tbsp butter in a small saucepan over low heat until foamy. In a blender, combine 2 egg yolks, 1 tbsp lemon juice, and a pinch of salt. With blender running, slowly drizzle in the hot butter until thick and creamy, about 1 minute.

4. 4

   Spread the hollandaise over the toasted bread. Top with the smoked salmon slices, dividing evenly.

5. 5

   Place a poached egg on each toast. Season with salt and pepper, then garnish with halved cherry tomatoes, microgreens, and a sprinkle of black sesame seeds if desired. Serve immediately.

6. 6

   Optional: For extra flavor, add a pinch of cayenne or paprika to the hollandaise.

Tools you’ll need

• toaster
• small saucepan
• blender
• slotted spoon
• small bowl

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