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Ingredients
- 1 egg
- 2 oz. salmon
- 1 slice rye bread
- dash of paprika
Method
- Fill soup bowl 3/4 full with water.
- Place 2 ounces thin filet of salmon in the water; let it sink to the bottom.
- Break an egg into the water to rest over the salmon.
- Cover with Saran Wrap and place in microwave on High.
- Cook 1 1/2 minutes or until egg white coagulates.
- Remove with slotted spoon by inserting it under the salmon.
- Remove from water with egg on top of salmon.
- Place on rye toast.
- Add dash of paprika.
