Smoked Salmon and Poached Egg on Toast

Ingredients

• ½ teaspoon white vinegar
• ¼ teaspoon table salt
• 1 large egg
• 2 tablespoons balsamic vinegar
• 1 slice sourdough bread, cut in half
• 1 pinch garlic powder, or to taste
• 1 pinch ground black pepper to taste
• 3 ounces smoked salmon

Step 1

Fil a large saucepan with water, leaving about an inch and a half from the top. Heat it over high until you see little bubbles forming on the bottom—around 190°F if you have a thermometer. Add a splash of white vinegar and a pinch of salt, then give it a gentle stir. Turn the heat down to medium-low so the water stays just below a simmer.

Step 2

Crack an egg into a small cup or ramekin. Slowly lower the cup into the water and gently tip it so the egg slips in without breaking. Let it cook for about 6 minutes, keeping an eye on it to make sure it stays submerged.

Step 3

While the egg is poaching, heat a skillet over medium heat. Pour some balsamic vinegar onto a plate and dip each slice of bread into it, making sure both are nicely coated. Place the bread vinegar-side down in the hot pan and cook until it gets a little charred and crispy, about 3 to 5 minutes. Take the bread off the heat.

Step 4

Put one slice of the toasted bread on a plate, vinegar side up. Sprinkle on a little garlic powder and pepper, then layer on your smoked salmon. Carefully lift the poached egg out of the water with a slotted spoon and place it on top of the salmon. Finish by placing the second slice of bread on top, vinegar side down, to make a sandwich. Enjoy!