Ingredients for Poached Egg And Smoked Salmon Crumpets
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How to Make Poached Egg And Smoked Salmon Crumpets
- Fill a small saucepan with 2 cups of water and bring to a gentle simmer over medium heat. Avoid a rolling boil.
- While the water heats, toast the crumpets to your desired level of crispness.
- Once the water is simmering (small bubbles appearing), gently crack each egg individually into a small bowl.
- Carefully slide the eggs into the simmering water. Cook for exactly 1 minute.
- Remove the pan from the heat and let the eggs sit in the hot water for 10 minutes, covered.
- While the eggs poach, spread softened butter onto the toasted crumpets.
- Top each crumpet with a slice of smoked salmon.
- After 10 minutes, carefully remove the poached eggs from the water using a slotted spoon. Gently place them on a paper towel to drain excess water.
- Place a poached egg on top of the smoked salmon on each crumpet.
- Sprinkle with fresh chives and freshly ground black pepper.
- Serve immediately with a lemon wedge.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
6g
Fat
27g
Carbs
1g
