Smoked Salmon-EggsSmoked Salmon-Eggshttp://www.thejewelsofny.com/smoked-salmon-eggs/2009-02-21T21:59:15ZSquarespaceSmoked Salmon and Eggs with Roasted Tomatoeshttp://www.thejewelsofny.com/smoked-salmon-eggs/2009/2/21/smoked-salmon-and-eggs-with-roasted-tomatoes.html2009-02-21T21:52:02Z2009-02-21T21:52:02ZServes 8

 

For Roasted Tomatoes:

8 vine tomatoes

3 tablespoons extra virgin olive oil

1 teaspoon salt

1/2 teaspoon pepper

 

Preheat 400°F

Cut tomatoes in half lengthwise. Arrange tomatoes cut side up in a baking sheet. Drizzle with olive oil, salt and pepper. Roast for about 45 minutes until shriveled but still juicy.

 

For Eggs:

8 eggs

1  8 ounce package smoked salmon filet (wild sockeye preferred), flaked 

8 cups arugula

1/4 cup extra virgin olive oil 

salt and pepper

1 tablespoon white vinegar

water for poaching

toasted baguette to serve

 

In a medium saucepan with 3-4inches of water and vinegar, bring to a boil over moderate high heat. Reduce the heat to medium and carefully poach eggs until soft, about 1-2 minute. Work in small batches placing finished eggs in bowl of ice water. 

In a  large bowl toss together arugula, olive oil, salt and pepper to taste. Divide arugula into 8 plates, top each with flaked salmon, tomatoes and poached egg. Serve immediately with toasted baguette slices.

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