A little while ago – almost four weeks to the day – two things happened – I had my work Christmas party, which also coincided with my last day of my job in Yorkshire. Leaving party + a festive shindig did certainly render me, the next morning, into a certain feeling of disrepair. It is, I guess, an eventuality. As I had a one of my favourite colleagues staying over (as the event took place in my village local, all of 300 metres from home) it seemed like a sensible idea to offer up my spare room for the night. In spite of the pickling and general liver abuse I endured (self-inflicted – no sympathy expected), I thought in a slightly jaded state to come up with something a little more interesting than a bacon sandwich in the hope that hangover pains could be sedated the morning after.
Not only does smoked salmon freeze very well, it also defrosts very quickly. I will invariably have a couple of packets in reserve lurking in the back of the freezer, and in spite of my fragile condition, was definitely up for the challenge of cobbling together a new brunch recipe. Surprisingly, I managed to remember to take a pack of smoked salmon out of the freezer and and put it in the fridge to defrost overnight. Miracles never cease.
This recipe is what I hope is a relatively unique brunch idea, and better still, really simple to make. Once you have cobbled together a couple of bagels, smoked salmon, spinach and egg, you are pretty much there. I hope you enjoy this Smoked salmon, spinach and poached egg bagel recipe as much as I did putting this together.
Should smoked salmon be one of your things, I do have some other recipes you may also want to try out. These include: Scrambled egg and smoked salmon tortilla wrap; ; and Asparagus and Smoked Salmon Bundle.
Next on my list of things to try is making bagels from scratch – it is just a matter of time. Please do not be surprised if this recipe has a refresh meaning that everything is made from scratch (although I will consider catching, filleting, and smoking the salmon a step too far!).
- 2 x bagels, sliced in half and lightly toasted
- 2 large slices of smoked salmon
- A drizzle of olive oil
- 2 x large free-range eggs
- a handful of baby spinach leaves
- Half a lemon (quarter juiced, remainder cut into wedges as a garnish)
- 1 tsp sea salt
- 2 tsp white wine or cider vinegar
- freshly milled black pepper to taste
- First, slice the bagels in half across the centre and lightly toast in a toaster. Pre-heat the grill to a medium-high heat.
- Meanwhile, bring a pan of water to the boil (I prefer a large skillet deep enough to ensure that a submerged egg is fully covered), add a teaspoon of salt and the vinegar. Vinegar is used to prevent the eggs from sticking together. Once boiling, reduce the temperature to a gentle simmer.
- Next, place the salmon slices on the bottom half of each toasted bagel, and place under a grill for 2-3 minutes, or until the salmon has changed to a pale pink colour. remove from grill, drizzle with freshly squeezed lemon juice and grind a little black pepper. Loosely cover with a sheet of tin foil to keep warm.
- Individually break each egg into a ramekin, and gently tip into the simmering water. After 3-4 minutes, gently remove with a slotted spoon, and carefully press down on the top on the egg to check firmness. As I personally prefer a runny egg, I will consider the egg ready once the white of the egg is a firmer texture.
- Add a few baby spinach leaves over the salmon, drizzle a little olive oil, then carefully place the poached egg on top.
- Serve warm with a wedge of lemon to garnish.
if you do not have spinach leaves at hand, why not try rocket, watercress, or even a combination of all three?