Candied Salmon and Poached Egg

Candied salmon makes me happy.

I first discovered this Whole Foods wonder about four years ago. Back then, I ate is as a very tasty sweet snack. Nowadays, as I'm trying to watch my girlish figure, I eat just a little of this golden treat alongside greens and a poached egg.

There are other brands of this lovely delicacy, so try and find some and make yourself a special breakfast.

Poached Eggs ala Gran Fran

Ingredients:

• small saucepan for boiling water
• 2 tsps red or white wine vinegar
• 1 egg

Method:

• Fill saucepan 3/4 of the way full with water
• Add vinegar.
• Set the pan on the stove to boil.
• Crack the egg onto a small plate or saucer, being careful not to break the yolk.
• Once the water is boiling, spin the water around in the center of the pan using a fork to create a whirlpool.
• Quickly and carefully pour the egg into the center of the whirlpool.
• At this point, I use a large metal spoon to help the whites congeal together around the yolk. Just keep on gently pushing the whites toward the yolk and eventually, they attach to each other.
• Remove the egg from the boiling water once the white seems set (it takes a bit of trial and error).
• If the spoon is big enough, keep the egg on there and pour off any extra water onto a paper towel.
• Serve it up with the candied salmon and some greens.

Enjoy!