• Pairs with: Pinot Grigio
• Prep time: 5 min
• Cooking time: 10 min
• Difficulty: easy

Ingredients

• 2 tbsp white wine vinegar
• 4 large eggs, very fresh
• 4 slices white bread
• 1 1/2 cups smoked salmon slices
• 1/2 lemon
• 2 thyme sprigs, chopped
• kosher salt
• freshly ground black pepper

Instructions

1. Bring a large saucepan of water to a steady simmer. Stir in the white wine vinegar.
2. Crack the eggs into cups and slide into the simmering water. Simmer for 3 minutes, adjusting the temperature as needed to keep the water at a steady simmer.
3. Remove from the water with a slotted spoon to a plate lined with paper towels. Cover loosely with aluminum foil to keep warm.
4. Toast the bread in a toaster or under a hot grill. Arrange between serving plates and top with the smoked salmon. Squeeze over a little lemon juice.
5. Top with the poached eggs, seasoning them with salt and freshly ground black pepper to taste. Garnish with chopped thyme before serving.