Salmon Toast with Poached Egg and Spinach

Name: Salmon Toast with Poached Egg and Spinach
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: German
Ingredients: 100 g spinach leaves; 1 tsp butter; Salt; Pepper (freshly ground); Nutmeg (freshly grated); 4 slices of toast bread; 4 eggs; 50 ml white wine vinegar; 4 slices Smoked Salmon; 2 tsp salmon caviar; 1 tbsp freshly chopped dill

Prep: 15min

| Servings: 4 | Cook: 10min

A fresh salmon toast topped with poached egg and spinach, featuring a crisp toasted base and vibrant greens. Try this and more recipes from Spoonsparrow!

Ingredients

100 g spinach leaves
1 tsp butter
Salt
Pepper (freshly ground)
Nutmeg (freshly grated)
4 slices of toast bread
4 eggs
50 ml white wine vinegar
4 slices Smoked Salmon
2 tsp salmon caviar
1 tbsp freshly chopped dill

Instructions

1.
Sauté the spinach in hot butter until wilted, seasoning with salt, pepper and nutmeg. Toast the bread on both sides in a grill pan.
2.
Crack each egg into a small bowl or cup. In a small pot, pour white wine vinegar into 1 l of near-boiling water. Gently slide each egg into the water, using a spoon to shape it into a round form. After about 4 minutes, the whites should be set while the yolks remain runny; remove and drain.
3.
Arrange the smoked salmon and spinach on the toasted bread slices. Carefully place the poached eggs on top. Garnish with caviar and dill before serving.