food comas

I love Eggs Benedict or any breakfast creation that involves poaching eggs. Benedict, unfortunately, because of the Hollandaise sauce and English muffin is a bit heavy and fatty for an everyday meal. So I decided to make my poached eggs in a slightly healthier version. I consulted Yoogin K.’s recipe as a guide on how to poach, and then added smoked salmon and tomato because, well, that’s what I was craving at the time.

Poached Eggs with Smoked Salmon and Tomato

Ingredients:

• 2 eggs
• 1 T distilled white vinegar
• 2 tsp salt
• 1 tomato, sliced
• smoked salmon
• salt and pepper to taste

Directions:

Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce the heat to medium-low, pour in the vinegar and 2 tsp of salt, and keep the water at a gentle simmer.

Crack an egg into a small bowl. Using a wooden spoon, stir the water at the edges of the pan twice in a circular motion to get the water moving, then holding the bowl just above the surface of the water, gently slip the eggs one at a time into the simmering water. With a spoon, nudge the eggwhites closer to their yolks. This will help the egg whites hold together. Poach the egg until the whites are set but the yolks are still runny, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, and dab on a kitchen towel to remove excess water.

Assemble as you like. I chose to place a tomato slice, then smoked salmon, topped with the egg and garnished with salt and pepper

Enjoy!