Eggs with Smoked Salmon Fingers

How to make Eggs with Smoked Salmon Fingers Recipe

SERVES 8

Ingredients:
8 eggs
6 slices dense sandwich bread, crusts trimmed
1 tablespoon butter, softened
10 ounces smoked salmon, cut into long 1-inch-wide strips

Method:
Place the eggs in a saucepan, cover with cold water by about 1 inch, and bring to a boil.

Cover the pan, remove from the heat, and let sit for 6 minutes. Drain and set aside for 10 minutes. Preheat the broiler to high. Cut the bread into long strips and arrange on a broiling pan.

Broil for 1 to 2 minutes on each side, until toasted. Spread the toasts with the butter. Wrap the strips of salmon around the toasts. Place the eggs in egg cups and
carefully slice off the tops.

Serve with the “salmon fingers” to dip. Optional: Substitute thin slices of ham or prosciutto for the salmon.

Eggs with Smoked Salmon Fingers