Side Pannel
Benedict Goes to Norway from 'Sweet Paul Eat & Make'
Benedict Goes to Norway from 'Sweet Paul Eat & Make'
- Recipe Submitted by Cobb on 12/06/2014
Category: Healthy Recipes, Breakfast, Eggs
Ingredients List
- 1 tablespoon butter
- 5 ounces baby spinach
- Salt and freshly ground pepper
- 4 slices white bread, toasted
- 8 large slices smoked salmon
- 2 tablespoons white vinegar
- 4 large eggs
Directions
Bring a large pot of water to a simmer.
Melt the butter in a medium saucepan over medium-high heat. Add the spinach and stir until it”™s wilted, 1 to 2 minutes. Season with salt and pepper.
Divide the spinach among the toasts and top each with 2 slices of the salmon.
Add the vinegar to the simmering water.
Crack an egg into a cup and gently pour it into the water. Repeat with another egg. Simmer until the whites are set, 2 to 3 minutes. Remove with a slotted spoon and place on paper towels. Trim away the ragged white pieces and discard. Poach the remaining 2 eggs.
Place a poached egg on top of each salmon toast and serve right away.
Melt the butter in a medium saucepan over medium-high heat. Add the spinach and stir until it”™s wilted, 1 to 2 minutes. Season with salt and pepper.
Divide the spinach among the toasts and top each with 2 slices of the salmon.
Add the vinegar to the simmering water.
Crack an egg into a cup and gently pour it into the water. Repeat with another egg. Simmer until the whites are set, 2 to 3 minutes. Remove with a slotted spoon and place on paper towels. Trim away the ragged white pieces and discard. Poach the remaining 2 eggs.
Place a poached egg on top of each salmon toast and serve right away.
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