Bagel with Salmon Trout and Fried Egg
Bagel with salmon trout and fried egg is a recipe with fresh ingredients from the poached eggs category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 handfuls arugula
- 4 bagels
- 4 eggs
- 50 ml vinegar
- Salt
- pepper (from grinder)
- 150 g smoked salmon trout slices
Instructions
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1.
Rinse the arugula and spin dry. Slice the bagels horizontally and toast the halves. Crack one egg into a small bowl or cup for each serving. Pour the vinegar into 1 l of nearly boiling water in a small pot. Gently slide each egg into the water. With a spoon, lift the egg into a round mold, ensuring the yolk stays surrounded by white. After about 4 minutes, the white will be set and the yolk still runny; carefully remove with a slotted spoon and drain.
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2.
Spread the salmon trout slices on the underside of each toasted bagel half, top with the poached eggs, then distribute the arugula over the eggs. Place the tops of the bagels back on and serve immediately.
