Toast with salmon and poached egg
2 servings
15 minutes
Toast with salmon and poached egg is an elegant dish of Italian cuisine that combines the tenderness of lightly salted salmon with the lightness of a perfectly cooked poached egg. The recipe's origins can be found in Italy's gastronomic culture, where crispy bread is loved to be paired with exquisite ingredients. Ciabatta, lightly toasted to a golden crust, serves as a wonderful base for thin slices of salmon that reveal their deep flavor when combined with the creamy texture of the egg. The slight acidity of vinegar during the egg preparation enhances the balance of flavors. This dish is perfect for a morning breakfast or an exquisite brunch, and the herbs used for garnish add freshness and make the presentation even more appetizing. The simplicity of preparation and harmony of flavors make this toast a true culinary masterpiece.
1
Cut the ciabatta in half, then cut one half lengthwise into two equal parts.
- Mini Ciabatta: 0.5 piece
2
Slightly dry two quarters of ciabatta in the oven until crispy.
- Mini Ciabatta: 0.5 piece
3
Cut the lightly salted salmon into thin strips.
- Lightly salted salmon: 100 g
4
To prepare poached eggs, you need to: pour water into a pot, add salt to taste, and a couple of drops of vinegar. When the water boils, reduce the heat to the minimum. Use a spoon to swirl the barely boiling water in the pot into a small vortex and gently crack the egg into the center of the vortex. Let the egg simmer for 3.5 minutes.
- Chicken egg (large): 2 pieces
5
Meanwhile, while the egg is being prepared, place the salmon on a slice of ciabatta.
- Lightly salted salmon: 100 g
6
Place the poached egg on top of the toast with salmon.
- Chicken egg (large): 2 pieces
7
We decorate with greenery.