Poached Eggs with Smoked Salmon and Coriander Sauce
Nothing tastes better than a classic brunch of poached eggs with smoked salmon. You only have to master one skill - poaching eggs. Serve it with a green coriander sauce and a sprinkle of mild chilli flakes for that added kick.
Ingredients
- 4 fresh eggs large
- 250 g smoked salmon slices
- 4 medium slices bread Sourdough or artisan
- 100 g crème fraiche or cream cheese
- 1 tsp vinegar (optional)
- 1 tsp dry chilli flakes (optional)
For the coriander sauce
- 1 cup coriander leaves
- juice of half a lemon
- 2 tbsp extra virgin olive oil
- 1-2 tbsp water
- Sea salt and cracked black pepper to taste
- 1/4 tsp dry chilli flakes (optional)
Instructions
- Poach the eggs: Bring water to the boil over high heat and turn it down. Use a spoon and swirl the water around the pan to create a whirlpool. Add a little vinegar to the water, you will not taste it. Carefully drop the eggs one at a time in the water and poach for 4 minutes.
- Make the coriander sauce: Add all the ingredients to a blender and whizz until smooth.
- Toast the bread: You can use a toaster or the grill to toast the bread.
- Assemble: Add a dollop of the crème fraîche on the bread and strategically place the smoked salmon so you get a piece of it in every bite. Carefully place the poached eggs over the salmon and generously drizzle with the coriander dressing.
- Serve: Sprinkle with a little chilli flakes before serving.