Restaurants›Paris Bistro›L'atlantique Bagel Recipe

L'atlantique Bagel Recipe

Inspired by Paris Bistro

Time30m

Serves2

Bagel topped with smoked salmon, poached eggs, capers, and red onions.

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Ingredients

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Method

Preparation

Toast the Bagels

Slice the bagels in half and toast them until they are golden brown.

Poaching the Eggs

Prepare the Water

Fill a medium saucepan with water and bring it to a gentle simmer over medium heat. Add a dash of vinegar to help the eggs hold their shape.

Poach the Eggs

Crack each egg into a small bowl. Gently slide one egg at a time into the simmering water. Poach for about 3-4 minutes for a runny yolk or longer for a firmer yolk. Use a slotted spoon to remove the eggs and drain on paper towels.

Assembling the Bagel

Layering the Ingredients

On each toasted bagel half, place a generous portion of smoked salmon. Top with a poached egg, a sprinkle of capers, and thinly sliced red onion. If desired, garnish with fresh dill and season with salt and pepper to taste.