Poached Egg With Salmon, Spinach & Meyer Lemon Vinaigrette

Total Time: 12 mins Preparation Time: 10 mins Cook Time: 2 mins

Ingredients

• Servings: 4
• 1 tablespoon minced red onion
• 1 1/2 teaspoons meyer lemon zest
• 1 tablespoon fresh meyer lemon juice
• 1 tablespoon extra virgin olive oil
• kosher salt
• fresh ground black pepper
• 4 fingerling potatoes, cooked and cut into bite size pieces
• 2 cups baby spinach
• 3/4 cup shaved fennel
• 2 teaspoons wine vinegar
• 4 eggs
• 8 slices smoked salmon, paper-thin slices, rolled up (3 oz. total)

Recipe

• 1 in abowl, whsk together the onion, lemon zest, lemon juice, olive oil, salt, and pepper to make the dressing. then toss with the potatoes, spinach, and fennel in a separate bowl.
• 2 bring a saucepan of water to a simmer and add the vinegar.
• 3 crack each egg into a small cup and add to the water one by one. poach for one minute and 20 seconds. remove each egg with a slotted spoon.
• 4 set two salmon rolls on each plate, and top with the salad and a poached egg. season with pepper to taste.