Biotin-Dense Recipe – Premium Salmon and Poached Egg

In this dish, we’ll easily pull together some of your favorite food sources of biotin into one not-too-difficult, flavorful meal that’s sure to please your taste buds and allow you to reap the benefits of biotin.

This amazing recipe usually takes about 1 hour to make and will guarantee enough for eight servings.

INGREDIENTS

FOR THE SAUCE

½ cup sour cream

2 teaspoons of freshly squeezed lemon juice

¼ cup Organic Extra Virgin Olive Oil

1 tablespoon finely chopped chives (fresh from the garden would be best, but freeze-dried works fine)

½ tablespoon minced tarragon (freshly harvested rules, but dehydrated will suffice in this case too)

½ teaspoon kosher salt

FOR YOUR MAIN MEALS

1 small red onion, finely chopped

2 ready avocados

1 to 2 tablespoons freshly squeezed lemon juice

8 brioche servings, sliced ​​about ½-inch thick and even toasted (for extra biotin, alternate toasted slices of amazing whole grain bread)

¼ pound sorrel or maybe arugula (you can substitute baby green spinach which also has a touch of cracked pepper sprinkled on top)

4 teaspoons distilled white vinegar

8 larger eggs

1 pound sliced ​​smoked salmon

A good handful of Laminated Chives can be placed as a garnish just after having gathered the rest of the ingredients.

PREPARED

Preheat your oven to 350°F (175°C).

MAKE THE SAUCE

Add sour cream and fresh lemon juice to a bowl and mix. Add all of the oil to the mixture via a slow, steady stream, whisking until emulsified (combined completely). You can also think about adding more water, about ½ tablespoon at a time, for a thicker but still workable texture and consistency. After this, add the spring onions, tarragon, salt and pepper to taste.

PREPARE YOUR BREAD AND SETTINGS

Soak the onions in water for about ten minutes. Drain and then dry these until they are visible.

Cut in half and also peel the avocados, slicing them into ¼-inch-thick pieces. Sprinkle the whole avocado with fresh lemon juice. This will prevent them from turning brown and could add a nice spicy flavor to the food.

Prepare your toasted breads and season them lightly with salt and pepper. Place a small amount of sorrel leaves (or arugula, green spinach) on top of each toast, followed by a wedge or two of avocado and additional onion.

POACHED EGGS

Fill a well-buttered cooking pot, a minimum of 2 inches deep and wide enough to reach your hand without touching the sides, with 1 ¼ inches of water and mix in your white vinegar. Place the pan over 1-2 burners and bring the water to a simmer, slightly to a boil.

Crack a single egg into a cup and slide it into the boiling water. Repeat this task with all the remaining eggs, making sure to keep the entire group in rows so that it is ready for easy removal from the water. Poach the eggs over low heat for 3-4 minutes. You want the whites to be firm, although the yolks can still be runny. Remove all eggs simply using a slotted spoon, placing them on kitchen towels to help drain. Lightly sprinkle with pepper and salt to taste.

Immediately after draining, place each egg on a piece of bread, covering each with a piece of salmon. Drizzle sauce around salmon.

This can be troublesome if you’re a first time poacher, so stay calm and don’t be afraid to try it. If you definitely feel more comfortable, it’s easy to alternate fried eggs with poached eggs. You’ll see the same benefits, albeit with potentially fewer poaching issues.

GRADES

Serving eggs that are not fully cooked can be a cause for concern in case there is a problem with salmonella in your local area.