THE RECIPE JOURNAL · Brunch
Poached Egg Over a Smoked Salmon Sandwich
This delicious sandwich combines creamy smoked salmon with a perfectly poached egg for a rich and satisfying breakfast or brunch. It’s quick to make and packed with flavor, perfect for starting your day on a tasty note.
FROM THE KITCHEN • Poached Egg Over a Smoked Salmon Sandwich
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Fiery Ginger Chicken Delight
Something delicious to watch next.
01
Step 1
Start by filling a large saucepan with water, about an inch and a half from the top. Heat it over high until you see small bubbles forming on the bottom or the water reaches around 190°F (88°C). Add a splash of white vinegar and a pinch of salt, then stir everything together. Turn the heat down to medium-low to keep the water just below a simmer.
02
Step 2
Crack an egg into a small cup or ramekin. Gently lower the cup into the water and slowly tip it so the egg slips out without breaking. Let it poach for about 6 minutes, keeping an eye on it so it cooks nicely.
03
Step 3
While the egg is cooking, warm up a large skillet over medium heat. Pour some balsamic vinegar onto a plate and dip each slice of bread into it, making sure both sides get a good coating. Place the bread vinegar-side down in the skillet and cook until it’s a little charred, about 3 to 5 minutes. Then take it off the heat.
04
Step 4
Put one piece of the bread on a plate, vinegar side up. Sprinkle a bit of garlic powder and pepper on top, then layer on the smoked salmon. Using a slotted spoon, carefully lift the poached egg out of the water and set it over the salmon. Finish by topping it with the second piece of bread, vinegar side down.
05
Step 5
Enjoy your sandwich while it’s warm!
Why you’ll love it
This dish combines creamy, rich textures with fresh, smoky flavors. It’s quick to make and feels special enough for breakfast or brunch. The combination of warm poached egg and savory salmon creates a perfect balance that satisfies both taste and hunger.
How to serve
Serve with a simple green salad dressed in lemon vinaigrette or a handful of peppery arugula. A wedge of lemon on the side can brighten the flavors even more. This sandwich pairs well with a cup of black coffee or fresh orange juice.
Storage & leftovers
If you need to prepare in advance, keep the smoked salmon and bread separate in airtight containers. Poach the egg just before serving to maintain its texture. Leftover smoked salmon can be wrapped tightly and refrigerated for up to two days.
