Directions:
- Fill large skillet halfway with water.
- Add vinegar and bring to a gentle boil.
- Meanwhile whisk egg yolks, 2 tbs. water and lemon juice in small saucepan.
- Cook over low heat, whisking constantly, until bubbles begin to form around the edge of the pan.
- Whisk in butter, 1 piece at a time, until butter is completely incorporated and sauce is thickened.
- Remove from heat.
- Stir in salt, paprika and ground red pepper.
- Break eggs and carefully add to simmering water.
- Cook uncovered, gently spooning water over the tops of yolks until whites are set and yolks are cooked, 3 to 4 minutes.
- Place 1 toasted muffin half on each of 4 plates.
- Set aside 1/4 cup sliced salmon for garnish.
- Arrange remaining salmon over muffins.
- With slotted spoon, place poached eggs on salmon.
- Spoon sauce over eggs.
- Top with reserved salmon.
- Sprinkle with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 75.53 Kcal (316 kJ) | ||
| Calories from fat | 48.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.41g | 8% | |
|---|---|---|---|
| Cholesterol | 72.4mg | 24% | |
| Sodium | 128.14mg | 5% | |
| Potassium | 49.32mg | 1% | |
| Total Carbs | 3.09g | 1% | |
| Sugars | 0.14g | 1% | |
| Dietary Fiber | 0.3g | 1% | |
| Protein | 3.87g | 8% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.6mg | 3% | |
| Calcium | 22.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 218.08 Kcal (913 kJ) | ||
| Calories from fat | 140.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.62g | 8% | |
|---|---|---|---|
| Cholesterol | 209.04mg | 24% | |
| Sodium | 370.01mg | 5% | |
| Potassium | 142.4mg | 1% | |
| Total Carbs | 8.92g | 1% | |
| Sugars | 0.42g | 1% | |
| Dietary Fiber | 0.88g | 1% | |
| Protein | 11.18g | 8% | |
| Vitamin C | 1.8mg | 1% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 1.7mg | 3% | |
| Calcium | 65.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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