Smoked salmon toast with poached egg

Perfect with Kris Pinot Grigio


  • 2 tbsp white wine vinegar
  • 4 large eggs, very fresh
  • 4 slices white bread
  • 1 1/2 cups smoked salmon slices
  • 1/2 lemon
  • 2 thyme sprigs, chopped
  • kosher salt
  • freshly ground black pepper


  1. Bring a large saucepan of water to a steady simmer. Stir in the white wine vinegar.
  2. Crack the eggs into cups and slide into the simmering water. Simmer for 3 minutes, adjusting the temperature as needed to keep the water at a steady simmer.
  3. Remove from the water with a slotted spoon to a plate lined with paper towels. Cover loosely with aluminum foil to keep warm.
  4. Toast the bread in a toaster or under a hot grill. Arrange between serving plates and top with the smoked salmon. Squeeze over a little lemon juice.
  5. Top with the poached eggs, seasoning them with salt and freshly ground black pepper to taste. Garnish with chopped thyme before serving.