Savory Smoked Salmon and Egg Sandwich Recipe

Ingredients

• A dash of white vinegar
• Sprinkle of table salt
• A generous large egg
• 2 tablespoons of rich balsamic vinegar
• Freshly cut sourdough bread, halved
• A hint of garlic powder, to suit your taste
• A touch of ground black pepper, to your liking
• 3 ounces of flavorful smoked salmon

Step 1

Prepare a large saucepan by filling it with water, leaving a gap of 1 1/2 inches below the rim. Place the pan on the stove over high heat until it reaches around 190 degrees F (88 degrees C) or until bubbles start forming at the bottom. Add a dash of white vinegar and a sprinkle of salt to the water, giving it a gentle stir for even distribution. Lower the heat to a medium-low setting.

Step 2

Next, crack an egg into a small custard cup. Gently lower the cup into the water, gradually tilting it until the egg is fully submerged, taking care that the egg remains intact. Set a timer for 6 minutes and monitor the egg as it simmers tenderly.

Step 3

Meanwhile, warm up a large skillet over medium heat. Pour balsamic vinegar onto a flat plate and place a slice of bread in the vinegar, ensuring it gets coated. Repeat this step for the second slice. Place both slices, vinegar-coated side down, onto the hot skillet and cook until they acquire a slight char, typically 3 to 5 minutes. Take the skillet off the heat.

Step 4

Transfer one piece of bread onto a plate, with the vinegar side facing up. Sprinkle garlic powder and pepper over it and add a layer of smoked salmon. With a slotted spoon, carefully lift the poached egg from the water and place it on top of the salmon. Finally, crown the stack with the remaining slice of bread, vinegar-coated side down.