Salmon, Bacon & Poached Egg Sandwich
1 baguette
1 egg
Few knobs of butter
Handful of spicy wild arugula
Smoked salmon
Freshly ground black pepper
Good extra-virgin olive oil
2 slices high-quality baconFry up the bacon in a cast iron skillet. Set aside.
Heat up your broiler, and slice the baguette in half. Put a few thin slices of butter on your bread and broil until golden.
Top one slice of your bread with bacon and pieces of smokey trout. Top the other slice with the arugula and a drizzle of olive oil.
Heat up a small sauce pan with about 2 inches of water, until boiling. Turn the heat all the way to the lowest setting. Crack the egg into a bowl, and slide it into the water (you can slide it into the ring of a jar top to help keep the whites together). Cover, and cook for exactly 2 and a half minutes. Gently scoop out the egg with a slotted spatula and place on top of the trout.
Close the sandwich and enjoy.
Adapted from: local lemons
Well… I promise this sandwich is REALLY tasty because I ate it before I snapped a photo. This happens sometimes. You understand, right?
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