🍽️ Crispy Salmon Toast with Poached Egg and Spinach

Name: Crispy Salmon Toast with Poached Egg and Spinach
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g spinach leaves; 1 tsp butter; salt; pepper (from the mill); nutmeg (freshly grated); 4 slices toast bread; 4 eggs; 50 ml wine vinegar; 4 slices smoked salmon; 2 tsp salmon caviar; 1 tbsp fresh chopped dill

199 kcal · 30 min · 4 servings

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Ingredients

100 g spinach leaves
1 tsp butter
salt
pepper (from the mill)
nutmeg (freshly grated)
4 slices toast bread
4 eggs
50 ml wine vinegar
4 slices smoked salmon
2 tsp salmon caviar
1 tbsp fresh chopped dill

Instructions

1. Heat a pan over medium-high heat.
2. Add a piece of butter to the hot pan and let it melt.
3. Thoroughly wash the spinach and remove the tough stems.
4. Add the washed spinach to the pan and cook until it wilts.
5. Season the spinach with a pinch of salt, pepper, and a small amount of ground nutmeg.
6. Place the toast bread slices in a hot grill pan or frying pan.
7. Toast the bread slices on both sides until golden brown and crispy.
8. Carefully crack an egg into a small bowl or cup.
9. Fill a small pot with one liter of water and bring it to a gentle simmer.
10. Pour one tablespoon of vinegar into the hot water.
11. Gently slide the egg from the bowl into the water.
12. Use a spoon to gently shape the egg white around the yolk.
13. Cook the egg for about four minutes until the white is set but the yolk remains runny.
14. Lift the poached egg out with a slotted spoon and let it drain briefly.
15. Spread the warm spinach evenly over the toasted bread slices.
16. Carefully place a poached egg on top of each portion of spinach.
17. Garnish the dish with a spoonful of caviar and fresh dill sprigs.
18. Serve the toast immediately while warm.

Nutrition per serving

kcal: 199
Protein: 15 g · Fett/Fat: 10 g · Carbs: 11 g