So simple, yet the complexity of tastes and textures in this smoked salmon wrapped poached egg dish belies that simplicity.
Quality of ingredients is always important. However, when there are only 3 primary ingredients, something of inferior quality really stands out. Avoid generic mass produced smoked salmon. Try to find fresh free range eggs (I wish!) And then there is the truffle oil…
There is so much controversy around fake truffle oils. Yet there are very good quality oils available, at least where I shop. The good quality products are not cheap, sometimes fetching US$50/250ml. Look for some actual shaved truffle in the bottle. Not a guarantee but a good sign.
Smoked salmon wrapped poached egg, infused with truffle flavour, and sitting on some creamy avocado – I want it for breakfast every day! If you are as tempted by that as I am, also try this onsen tamago.
Egg poached with truffle oil, wrapped in smoked salmon, on radish sprouts
- 1 fresh egg
- 1/2 Tbsp truffle infused olive oil
- 1 slice smoked salmon A large and thin slice.
- 1 sprinkle Radish sprouts
- Lay a sheet of plastic wrap over a small bowl, like a ramekin bowl. Push the plastic wrap down into the bowl.
- Add 1/2 Tbsp truffle oil and smear around the plastic wrap.
- Break an egg into the bowl over the truffle oil.
- Twist the plastic wrap at the top of the egg and tie with cooking twine.
- Heat a large pot of water to steaming point, about 70 degC. The large the pot the better so that adding the eggs doesn’t drop the temperature by much.
- Put the eggs into the water and cook for 4 minutes.
- Remove the eggs from the hot water and add to a bowl of iced water to halt the cooking.
- When ready to assemble, put the eggs back into steaming water for 30 seconds to warm through, then carefully remove from the plastic wrap.
- Wrap in the smoked salmon, and garnish with radish sprouts.