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Preparation time
20 minutes
Total time:
30 minutes
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Ingredients
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3 red tomatoes, diced
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1 shallot, finely chopped
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15 mL (1 tbsp.) each of finely chopped chives and basil
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15 mL (1 tbsp.) capers, finely chopped
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15 mL (1 tbsp.) olive oil
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To taste, salt and pepper
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15 mL (1 tbsp.) white vinegar
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1 Origine Breizh baguette, cut into slices
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120 g (¼ lb.) smoked salmon
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6 eggs
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To taste, microgreens
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Directions
- Mix together all the herbed tomato ingredients. Set aside.
- Add 15 mL (1 tbsp.) vinegar to a large saucepan of simmering water.
- Break an egg into a small bowl and pour it gently into the simmering water. Cook until the egg white coagulates, about 3 minutes. Remove from water with slotted spoon and pat to dry. Set aside and repeat steps for remaining eggs.
- Toast the bread.
- Top slices of toast with herbed tomatoes, smoked salmon, and a poached egg. Season with salt and pepper and top with microgreens.
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