Poached Egg Croute with Salmon, Spinach and Creamy Chervil Sauce
Chervil sauce compliments smoked salmon served with poached eggs on toasted baguette - spoil yourself!
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Smoked Salmon,Fillet | Main,Snack | Poach,Uncooked,Pan | Less than 30 minutes |
Ingredients
- 142ml carton double cream
- 125ml white wine
- 25g pack chervil, finely chopped
- 5ml spoon olive oil
- ½ x 400g pack spinach
- 4 medium size eggs
- 125g pack smoked Scottish salmon
- 1 half baguette, cut into 4 pieces on the diagonal, then lightly toasted
Method
To make the creamy chervil sauce: Place the cream in a saucepan and reduce by half, then add the wine and reduce slightly once again. Add the chervil and put to one side.
In the meantime, heat the olive oil in a large frying pan or wok and wilt the spinach. Poach the eggs in a pan of boiling water for 3-4 minutes or use a egg poacher.
To assemble, place a toasted bread croute on a plate and top with the wilted spinach, smoked salmon and finish with a poached egg, then spoon over a generous spoonful of creamy chervil sauce.
Serve immediately.
