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    You are in: Home / Recipes / Smoked Salmon and Poached Egg on Rye Recipe
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    Smoked Salmon and Poached Egg on Rye

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    kelly in TO's Note:

    Omega-3, fibre and protein. Sometimes I drop a tsp of white wine vinegar into the water before I slip in the egg so it keeps together a little better.

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    Units: US | Metric


    1. 1
      Half fill large shallow frying pan with water; bring to the boil. Break eggs into cup, one at a time, then slide into pan. When all eggs are in pan, allow water to return to the boil.
    2. 2
      Cover pan, turn off heat; stand about 4 minutes or until a light film sets over egg yolks. Remove eggs, one at a time, using slotted spoon; place spoon on absorbent-paper-lined saucer briefly to blot up poaching liquid.
    3. 3
      Meanwhile, boil, steam or microwave asparagus until just tender; drain.
    4. 4
      Divide bread among serving plates; top each with salmon, egg, and then asparagus; sprinkle with chervil.

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    Nutritional Facts for Smoked Salmon and Poached Egg on Rye

    Serving Size: 1 (174 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 224.2
    Calories from Fat 74
    Total Fat 8.2 g
    Saturated Fat 2.2 g
    Cholesterol 223.0 mg
    Sodium 679.1 mg
    Total Carbohydrate 17.5 g
    Dietary Fiber 2.7 g
    Sugars 2.1 g
    Protein 19.1 g

    The following items or measurements are not included:

    fresh chervil

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