No matter what you're making, make it delicious with great cheese
- 7 oz. Cold Smoked Salmon
- 8 oz. rondelé® by Président® Garlic & Herbs Cheese Spread
- 1 tbs Lemon Juice
- 2 English Muffins
- 4 Eggs
Mix white vinegar and water to poach the eggs. Fill a pan with 2/3 water and 1/3 white wine vinegar and bring to a boil. Blend the salmon, rondelé and lemon juice in a food processor until it forms a paté. Toast the muffins in a toaster. When the water comes to a boil, crack in 2 eggs at a time and cook for 3 minutes. The vinegar helps create a perfectly poached egg. When cooked, add eggs to a bowl of water to take off the vinegar. Now top each half slice of muffin with the paté and a poached egg.
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