Summary

Ingredients

• 1 egg (s), preferably organic quality
• 1 tablespoon white wine vinegar
• 1 slice (s) wholemeal toast bread (sandwich wholemeal toast)
• 1 tablespoon, heaped crème fraîche or sour cream (to personal taste)
• 1 teaspoon, heaped horseradish from the jar
• 1 slice (s) smoked salmon or smoked salmon trout
• 1 stalk dill, fresh (frozen goods can also be used if necessary)
• Horseradish, freshly grated if available
• Salt and pepper from the mill

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Instructions

1. In terms of cooking utensils, we also need a microwave-safe porcelain cup and saucer, a teaspoon, a tablespoon and a microwave oven.
2. Tap water is poured into the cup slightly above the middle. Add a tablespoon of white wine vinegar and stir. With the classically produced poached egg, there is vinegar in the cooking water so that the egg white sets faster. This light vinegar aroma is typical for why we also use the vinegar. Now break open the egg and carefully slide it into the center of the cup. Be careful to keep the yolks intact. If it breaks, you will unfortunately have to start all over again.
3. Cover the cup with the upturned saucer and place in the center of the microwave plate. Close the door and let it cook for one minute on the highest setting. Then take the cup out of the microwave and use a tablespoon to carefully place the poached egg from the vinegar water onto kitchen paper.
4. Ideally, the egg white is now well stocked and the yolk is warm and runny. At least that`s the case with my Küppersbusch microwave. Don`t despair if it doesn`t work for you the first time. Until the perfect egg is just a matter of fine-tuning, i.e. the cooking time. If the egg white has not yet hardened, increase the cooking time, the yolk has set, shorten the cooking time. Actually, you should have found the right time after three attempts at the latest. This is simply due to the different microwave ovens. Even if it says 900 watts, it doesn`t mean that they actually deliver 900 watts.
5. Now mix the sour cream, horseradish and half of the finely chopped dill in a bowl and season with pepper and salt from the mill. Always use the stalks with the dill, because that`s where most of the flavor is.
6. Now toast the sandwich toast until golden brown and brush with the cream. Then place the slice of smoked salmon on top (salmon trout also works). Now put the poached egg on top and sprinkle with the remaining dill. If you like (and have) you can add a touch of freshly grated horseradish to it. Grind a tiny bit of salt and pepper over it for the look.
7. To eat, first divide the egg so that the warm and runny egg yolk flows over the entire toast. Finished.