A posh Scot’s breakfast
I could have made it posher by adding asparagus dunking spears! As it stands it's pretty posh, as you should always buy the best salmon on offer and the freest eggs (ie free-range) available.
For 1 grown-up (half portions of the muffin for a little one).
Ingredients
A 10cm diameter ish piece of smoke salmon
1 muffin toasted and buttered
1 egg
1 tsp malt vinegar
Ground black pepper
Method
1. Poach your egg by cracking it in boiling water with vinegar – the water should be around 6-8 cm in depth – once the egg is in the water turn down the heat to v low.
2. To make the egg runny keep in the water for 2-3 mins, for semi-firm another minute and for cooked through another 2 minutes. Carefully lift your egg out of the water, cut away any frothy egg white.
3. Construct your breakfast! Sprinkle with black ground pepper.
Tips
The fresher the egg the more likely it will poach better.