Poached Eggs with Pepper and Salmon

Ingredients

• 1 egg
• Salt
• 1 piece red bell pepper
• 1 small slice smoked salmon
• butter (for the dish)
• 1 tbsp grated Parmesan

Instructions

1. 1.

   Clean the pepper and cut into small pieces. Slice the smoked salmon into strips. Butter the poaching cup. Crack the egg and add pepper and salmon to the cup, lightly salt. Seal the cup and place it in a pot of cold water; the cup should be about halfway submerged.

2. 2.

   Heat the water just below boiling point and let the egg cook in the cup for about 10-12 minutes. Meanwhile, melt the parmesan on a parchment-lined tray in a preheated oven at 220 °C (convection). Remove immediately and allow to cool. Place the cooled parmesan as garnish on top of the finished egg in the glass.