Breakfast recipe: poached egg in a blanket

Breakfast is the most important, and arguably the most fun, meal of the day. Switch up your eggs with this must-try recipe.

For a new twist on poached eggs, this dish wraps the eggs in slices of smoked salmon. Set atop a toasted English muffin with sliced tomato, onion and avocado, this may be the breakfast "sandwich" you always go for.

Prep time: 10 min

Cook time: 10 min

Serves 2

Sauce

• 50 ml (1/4 c) sour cream
• 7 g (1 1/2 tsp) drained chopped capers
• 5 g (1 tsp) grated fresh lemon zestEggs
• 30 ml (2 tbsp) distilled vinegar
• 4 large eggs
• 2 English muffins, split
• 4 thin red onion slices
• 4 tomato slices, 1/2 cm (1/4 in) thick
• 1/2 Haas avocado, peeled, pitted and cut into 8 slices
• 4 slices (about 125 g or 4 oz) smoked salmon

1. For sauce, combine the sour cream, capers and lemon zest in a small bowl.
2. Meanwhile, for eggs, half-fill a large nonstick skillet with water. Heat until simmering, but do not boil. Add the vinegar. Break the eggs into a cup one at a time, then slide each into the water and poach for three minutes. Toward the end of cooking, spoon the water over the yolks. When cooked, remove the eggs with a slotted spoon and drain on a paper towel–lined plate.
3. Meanwhile, toast the English muffins and set them, cut side up, on two serving plates. Top each half with one onion slice, one tomato slice and two avocado slices.
4. Place an egg on top of a slice of salmon and fold the sides of the salmon over like a wrap. Set the salmon-wrapped egg on an English muffin half. Repeat with the remaining eggs and salmon.
5. Top each egg with one-quarter of the sauce. Serve immediately.

Prefer bagels and cream cheese?

• Simply substitute your favourite bagels for the English muffins and cream cheese for the sour cream.
• Just be sure to soften the cream cheese for 15 minutes to make it easier to mix.
• Instead of topping the eggs with the sauce, spread it directly on the toasted bagels.

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