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2011-06-22Smoked Salmon and rondelé Paté with Poached Egg: Smoked Salmon, Light Garlic & Herbs Gourmet Spread, Lemon Juice, Eggs, White Wine Vinegar, Water and Shallow Saucepan to poach the Eggs
Smoked Salmon and rondelé Paté with Poached Egg featuring rondelé® by Président® Gourmet Cheese Spread

Featured Cheese
rondelé® by Président® Gourmet Cheese Spread
Presidentcheese.com

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Smoked Salmon and rondelé Paté with Poached Egg

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Ingredients

Directions

  • Blend salmon, rondelé cheese and lemon juice in a food processor until it has a paste-like consistency.
  • Poach eggs, 2 at a time, by bringing water just to a boil and adding 2 tablespoons white vinegar to the pan. Then crack 2 eggs into the pan and cook for 3 minutes. (The vinegar helps make a perfect poached egg.) When eggs are finished, transfer them to a bowl of plain water to remove vinegar.
  • Prepare second pair of eggs in same manner.
  • Meanwhile, toast English muffins. Then top each muffin slice with salmon paste and one poached egg, and serve.

Tips


Nutrition Information

Calories per serving: 304 | g fat per serving: 14 | Calories from fat: 126

Nutrition Information provided by Lynda Antonacci, RD, CDN


Yield4


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