Prep 10 mins
Cook 11 mins
Poached Egg and Smoked Salmon Crumpets
- Put a pan on to heat and pour boiling water from the kettle to a depth of 2.5cm. Keep on a medium heat and when the first small bubbles appear, carefully break the eggs into the water. Using a timer, let them barely simmer for 1 minute.
- Remove the pan from the heat and let them sit in the water for exactly 10 minutes.
- As the eggs are sitting, toast the crumpets.
- Spread the crumpets with butter and top with a slice of salmon. Remove the eggs carefully from the pan with a draining spoon and rest on kitchen paper for a few seconds to drain excess water. Lay on top of the salmon, sprinkle on the chives and some black pepper and serve straight away with a wedge of lemon.
I scaled this back for 1 serve and just loved the silky egg with the salty taste of the smoked salmon and the crunch of the toasted crumpet, unfortunately the heatwave has wiped out my chives so just put a little bit of cracked pepper on top. Thank you for a great breakfast hectothebat, made for All You Can Cook Buffet.