Ingredients for Poached Egg With Salmon Spinach Meyer Lemon Vinaigrette
- Red Onion
- Meyer Lemon Zest
- Fresh Meyer Lemon Juice
- Extra Virgin Olive Oil
- Kosher Salt
- Fresh Ground Black Pepper
- Fingerling Potatoes
- Baby Spinach
- 1/2 cup thinly sliced fennel
- White Wine Vinegar
- 2 large eggs
- Smoked Salmon
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How to Make Poached Egg With Salmon Spinach Meyer Lemon Vinaigrette
- **Make the Vinaigrette:** In a bowl, whisk together 1 tablespoon finely chopped red onion, 1 tablespoon Meyer lemon zest, 2 tablespoons Meyer lemon juice, 3 tablespoons extra virgin olive oil, 1/2 teaspoon salt, and freshly ground black pepper to taste.
- **Prepare the Salad:** In a separate bowl, gently toss 1 cup cooked small potatoes (cubed), 2 cups baby spinach, and 1/2 cup thinly sliced fennel with the vinaigrette.
- **Poach the Eggs:** Bring a small saucepan of water to a gentle simmer. Add 1 tablespoon white vinegar.
- **Crack the Eggs:** Crack each egg individually into a small ramekin.
- **Poach:** Gently slip each egg into the simmering water. Poach for 1 minute and 20 seconds for runny yolks, or longer for firmer yolks.
- **Remove Eggs:** Carefully remove each poached egg with a slotted spoon and drain on paper towels.
- **Assemble the Dish:** Place 2 salmon rolls (about 4 oz total) on each plate. Top with the spinach and potato salad and a perfectly poached egg.
- **Season & Serve:** Season with freshly ground black pepper to taste and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
2g
Fat
10g
Carbs
0g
