- Bonnie Stern and Fran Berkoff
Breakfast Salad with Poached Eggs and Smoked Salmon
Salad isn't just for lunch anymore! This breakfast salad with eggs and smoked salmon is a nutrient-rich dish for any time of the day.
1 lb (500 g) baby new potatoes, halved
4 cups (1 L) mixed greens
1 tbsp (15 mL) red-wine vinegar
1/2 tsp (2 mL) Dijon or honey-style mustard
1 tsp (5 mL) honey
1/2 tsp (2 mL) salt
3 tbsp (45 mL) olive oil
1 tbsp (15 mL) chopped fresh tarragon, or 1/2 tsp (2 mL) dried
1 tbsp (15 mL) white wine
4 or 8 eggs
8 oz (250 g) smoked salmon, sliced
- Cook potatoes in a pot of boiling salted water until tender, about 20 minutes. Drain well. Cool slightly.
- Place greens in a large bowl. Add potatoes.
- In a small bowl, whisk together red-wine vinegar, mustard, honey and salt. Whisk in olive oil. Stir in tarragon.
- Just before serving, fill a deep skillet with water, bring to a boil and add vinegar. Break eggs into a bowl and slip into water, one at a time. Cook for 3 or 4 minutes, or until whites are set and yolks are still liquid. Lift eggs out of water with a slotted spoon and drain on paper towels. Trim off any scraggly edges.
- Toss salad and potatoes with dressing. Divide among four plates. Top each serving with two slices of smoked salmon and one or two eggs. Serve immediately.
Bonnie says: This is a version of the wonderful bistro salad that combines poached eggs, croutons and bacon bits. In this recipe, instead of the croutons and bacon, I use potatoes and smoked salmon. The eggs can be poached ahead of time. Count on one or two per person. Immerse them in ice water as soon as they are cooked. Reheat in boiling water for a minute before serving.
*Photo by Benoît Levac
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