Salmon & Egg Toast with Salsa Verde
Experience a delightful fusion of flavors with my Salmon and Egg Toast topped with refreshing salsa verde. Perfect for a brunch or a cozy dinner, this dish combines crispy salmon, poached eggs, and zesty salsa on a toasted French bread slice, creating a sumptuous meal bursting with tastes and textures.
Ingredients
π 8 oz of salmon
π₯ 2 eggs
π 1/2 lemon
πΏ Salsa verde
π§ Salt
π§ Pepper
π French bread
π§ Butter
π« Cooking oil
Instructions
1- Preparation:
- Begin by slicing your French bread into slices that are about 1 inch thick. Set aside.
- Cut your lemon in half and gather the juice from one half.
2- Cook the Salmon:
- In a hot pan, pour a small amount of cooking oil. Place the salmon with the skin side down.
- Season the salmon with salt and pepper to taste.
- Let the salmon cook until the skin becomes crispy. Add a touch of butter and squeeze in the fresh lemon juice for added flavor. Remove the salmon from the pan when cooked through and set aside.
3- Poach the Eggs:
- In another pot, bring water to a gentle simmer. Carefully crack and poach the eggs until the whites are set but the yolks remain runny.
4- Toast the Bread:
- In a separate pan, melt a little butter. Toast your French bread slices until golden brown and slightly crispy.
5- Warm the Salsa Verde:
- Pour your salsa verde into a small pot over low heat until warmed through.
6- Assemble:
- Place a slice of toasted bread on a serving plate.
- Layer the crispy salmon on top of the bread.
- Gently place a poached egg on the salmon.
- Drizzle with the warmed salsa verde.
7- Serving:
- Serve immediately while warm, and enjoy the rich, harmonious flavors.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Equipment: Pan, Pot, Spatula, Knife, Cutting board
Cooking Tips:
- For perfectly poached eggs, add a dash of vinegar to the simmering water.
- Manage the heat well when toasting the bread to avoid burning.
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Salmon & Egg Toast with Salsa Verde
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