Poached Egg And Smoked Salmon Crumpets – a delicious recipe with eggs, crumpets, salmon, butter, chives, lemons. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
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.
2
Remove the pan from the heat and let them sit in the water for exactly 10 minutes.
3
As the eggs are sitting, toast the crumpets.
4
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.
144
kcal
Calories
10
g
Fat
6
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 eggs, 2 crumpets, 2 slices smoked salmon, 15 g butter, and more.
Yes, Poached Egg And Smoked Salmon Crumpets falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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