Sandwich with Smoked Salmon and a Poached Egg

Ingredients

• ½ teaspoon white vinegar
• ¼ teaspoon table salt
• 1 large egg
• 2 tablespoons balsamic vinegar
• 1 slice sourdough bread, cut in half
• 1 pinch garlic powder, or to taste
• 1 pinch ground black pepper to taste
• 3 ounces smoked salmon

Step 1

Fil a large saucepan with water, about an inch and a half from the top. Heat it over high until it’s just starting to bubble and reaches around 190°F (or you see little bubbles gathering at the bottom). Add a splash of white vinegar and a pinch of salt, stirring to mix. Turn the heat down to medium-low.

Step 2

Crack an egg into a small cup or ramekin. Gently lower the cup into the water and tip it so the egg slides out smoothly without breaking. Let it cook for about 6 minutes, keeping an eye on it as it poaches.

Step 3

While the egg cooks, warm up a large skillet over medium heat. Pour some balsamic vinegar onto a shallow plate, then dip each slice of bread into the vinegar so it’s nicely coated. Place the bread vinegar-side down in the skillet and cook until it’s a little charred and crispy, about 3 to 5 minutes. Take the bread off the heat.

Step 4

Put one piece of bread on a plate, vinegar side up. Sprinkle a bit of garlic powder and pepper over it, then layer on the smoked salmon. Carefully lift the poached egg out of the water with a slotted spoon and place it on top of the salmon. Finish by topping with the other slice of bread, vinegar side down. Enjoy!