Brioche Buns with Smoked Salmon, Poached Eggs and Pesto
Time: 15 minutes.
4 brioche buns
4 heaped tsps. pesto
4 slices of smoked salmon
4 very fresh ecoeggs eggs
1 tbs. white vinegar
Salt and pepper
Pre heat the oven to 160°C.
Cut the brioche buns in half horizontally. Gently pull out some of the filling of the brioche to form a small hole. Spread the pesto evenly in the hole and on the lids of the brioche. Place the lids back on the bases and warm in the oven for 10 minutes. Remove from the oven and cool slightly before draping the salmon into each brioche. Note: If the brioche is too hot it will cook the smoked salmon and therefore making it too dry.
In a saucepan bring water and the vinegar to the boil, and then turn down to a simmer. Gently crack eggs in a glass, one at a time and slip into the water. Poach for 2-3 minutes until just set, then with a slotted spoon remove from the water and drain on paper towel. Season the eggs with salt and pepper.
Place an egg on each ready dressed brioche and position the lids on top of the egg, just like a hat.
Recipe by Justine Schofield. Recipe, video and images kindly supplied by Everyday Gourmet.