2 pounds fresh, smoked salmon from your fish market
1 tablespoon vinegar
4 eggs (l per person)
4 cups baby spinach leaves, spring mix, frisée or other lettuce of your choice, roughly torn
1 small red onion, thinly sliced
Red wine vinegar
Salt and pepper, to taste
Optional: Penzey’s Sunny Paris Seasoning
Bring a pot of water to a boil, then turn down to a simmer and add 1 tablespoon of vinegar. Crack 1 egg at a time into a small bowl and carefully drop each egg into the pot. Poach eggs for 3 minutes for runny, or 4-5 minutes for less runny. Remove eggs with a slotted spoon and gently place onto a plate to cool slightly.
Add greens and sliced onion to a bowl and lightly drizzle with olive oil and red wine vinegar. Add salt and pepper to taste to be sure flavors are balanced. Arrange greens, smoked salmon and poached eggs on plates. Sprinkle with Penzey’s Sunny Paris Seasoning.
Note: I like a runny egg, so I only simmer it for about 3 minutes. For a less runny egg, Kit recommends simmering it for about 4 minutes. Her tip on the timing has gone a long way in helping me make the perfect poached egg for my taste.