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Salmon Poached Eggs with Bloody Mary

Salmon Poached Eggs with Bloody Mary


For the Salmon Poached Eggs:
• 2 English Muffins, split and toasted
• 1/2 cup of spreadable cream cheese
• 3.5 ounces of smoked Salmon
• 4 poached eggs
• Salt and freshly ground black pepper, to taste
• Chopped chives or onions, extra for garnish
For the Bloody Mary:
• 1/4 cup (2 ounces) tomato juice
• 3 tablespoons (1 1/2 ounces) vodka
• 1 teaspoon Worcestershire sauce
• 3/4 teaspoon freshly grated horseradish
• 3 dashes hot pepper sauce, such as Tabasco
• 1 pinch salt
• 1 dash freshly ground black pepper
• About 1 cup ice cubes
• 1/4 teaspoon fresh lemon juice
• 1 stalk celery
• 1 lemon wedge (optional)


For the Salmon Poached Eggs:
① To poach the eggs, bring a large pan of water to a boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
②Spread the base of the English Muffins with the spreadable cream cheese then layer the smoked salmon on top.
③Top with the poached eggs then garnishes with salt, pepper, chives, or onions. Serve immediately.

For the Bloody Mary:
① In an 11-ounce highball glass, stir together tomato juice, vodka, Worcestershire sauce, horseradish, hot sauce, salt, and pepper.
② Fill glass with ice, then pour the mixture into the second glass. Pour back and forth 3 to 4 times to mix well, then sprinkle lemon juice over.
③ Garnish with a celery stalk and lemon wedge (if using) and serve.

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