Poached egg with salmon and horseradish cream on toast, Fiefhusen style

Ingredients for 1 servings:

• 1 egg(s), preferably organic quality
• 1 tbsp white wine vinegar
• 1 slice(s) whole-grain toast (sandwich whole-grain toast)
• 1 tbsp, heaped crème fraîche or sour cream (to taste)
• 1 tsp, heaped horseradish from the jar
• 1 slice(s) smoked salmon or smoked salmon trout
• 1 sprig of fresh dill (frozen dill will do if necessary)
• e.g. horseradish, freshly grated, if available
• n. B. Salt and pepper from the mill

Instructions

Working time approx. 7 minutes; Cooking/baking time approx. 1 minute; Total time approx. 8 minutes

Quickly poached and tastefully finished with salmon and horseradish

In terms of cooking utensils, we’ll also need a microwave-safe porcelain cup and saucer, a teaspoon, a tablespoon, and a microwave oven. Pour tap water into the cup until just above the middle. Add a tablespoon of white wine vinegar and stir. A traditional poached egg uses vinegar in the cooking water to help the egg white set faster. This light vinegar aroma is typical, which is why we use vinegar. Now crack the egg and carefully drop it into the center of the cup. Be careful to keep the yolk intact. If it breaks, you’ll unfortunately have to start all over again. Cover the cup with the upside-down saucer and place it in the center of the microwave dish. Close the door and cook on high for one minute. Then remove the cup from the microwave and, using a tablespoon, carefully transfer the poached egg from the vinegar water to a paper towel. Ideally, the egg white will now be set and the yolk will be warm and runny. At least, that’s how it works with my Küppersbusch microwave. Don’t despair if it doesn’t work the first time. Getting the perfect egg is now just a matter of fine-tuning, i.e., the cooking time. If the egg white hasn’t set yet, increase the cooking time; if the yolk has set, reduce the cooking time. You should have found the right time after three attempts at the latest. This simply depends on the different microwave ovens. Even if they say 900 watts, that doesn’t necessarily mean they actually deliver 900 watts. Now, in a bowl, mix together the sour cream, horseradish, and half of the finely chopped dill and season with freshly ground pepper and salt. Always use the dill stems, as they retain the most flavor. Now toast the sandwich bread until golden brown and spread with the cream. Place the slice of smoked salmon on top (salmon trout also works). Place the poached egg on top and sprinkle with the remaining dill. If you like (and have it), you can add a dash of freshly grated horseradish. For a more pleasing appearance, grind over a tiny bit of salt and pepper. To eat, first crack the egg so the warm, runny yolk runs all over the toast. Done.