Steps
How to make it
Prep 20 min · Cook 18 min
- Slice 2 baguette rolls crosswise; butter the cut sides and bake at 180°C / 350°F 5–7 minutes until golden and lightly crisp.
- Heat a skillet over medium with 1/2 tbsp olive oil and a little butter; add 120 g sautéed mushrooms; stir-fry until they release moisture, then reduce heat until dry; sprinkle 1/6 tsp sea salt and a little cracked black pepper; keep warm.
- Bring 120 g smoked salmon to room temperature from the fridge; roll into bite-size portions; drain capers to taste.
- Bring a saucepan of water to a boil with 1 tbsp white vinegar; reduce heat; stir a gentle whirlpool with a spoon; crack in 2 eggs and poach over low heat about 3 minutes until whites set and yolks runny; drain well.
- In a separate small pan over low heat, gently warm the remaining 1/2 tbsp olive oil into a warm drizzling sauce.
- Divide toasted baguette on plates; layer sautéed mushrooms, smoked salmon, and 2 poached eggs on each; garnish with capers to taste.
- Drizzle warm olive oil sauce; sprinkle 1/3 tsp sea salt and 1/4 tsp cracked black pepper; serve hot.
