Smoked Salmon and Poached Eggs with Dill and Caper Sauce

Name: How to cook Smoked Salmon and Poached Eggs with Dill and Caper Sauce - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-serving
Cuisine: Us

Introduce

Chef :

Anny Plummer

Smoked Salmon and Poached Eggs with Dill and Caper Sauce

Protein dishes keep you fuller longer. On your DIET this will work well! On its own this meal counts as an Pro2days recipe on the Pro52diet.

Ingredient

Food ration :

4-serving

Cooking time :

10 mins

Cooking instructions

* Step 1

Put 25mm / 1 inch depth of boiling water into one or two deep + wide + glass lidded fry pans on a medium to high heat (there must be room for the eggs to cook separately). Add the white wine vinegar. Bring back to the boil and turn down to a gentle simmer.

* Step 2

Carefully crack the eggs in the pan, keep note of the order they are put in. Start a timer for 3 minutes as the first egg goes in. Using a fish slice gently check each egg is “floating” and not stuck to the base of the pan. Put the lid on the pan and ensure the water continues to simmer and neither boils up nor cools down.

* Step 3

Place 4 pieces of paper kitchen towel on a clean work-surface. As soon as the timer goes lift the eggs out of the water, using the fish slice or a slotted spoon, and place on the paper towel. Be sure to lift them out in the order they went in to ensure they are evenly cooked. Fold the paper towels over to dry the tops of the eggs. Arrange eggs with accompaniments on warm plates and serve.

* Step 4

Whilst the eggs are cooking. Arrange the salmon on a plate. Mix the other ingredients in a pan on medium to high heat. Just bring the pan to the boil and then take off the heat.