Egg-pashot with salmon and red icy

  • Time 10 minutes
  • Servings 1 People
  • 1 The first thing to do is make an egg-pashot. To that end, pour water in a small pot, remove the stove to a minimum, pour vinegar, add salt. It's hard to break the egg into a separate dish so it doesn't burst the yellow. With the help of a ventricle, we'll have a little water stream in the water and we'll put it in the center of the egg. Three minutes. Get the egg out loud and put it in ice water.
  • 2 The lomtic of bread either squeeze on the pan or make a toast in the toaster. I'll clean the pen and dry it. Bow-bow (white) to cut thin bells.
  • 3 Put a couple of slices of cheese on the toast, hand, onions, 2-3 salmon. Put the egg-pashot on the salmon, put the black fresh-minded pepper on the top, put the caviar on.
Nutrition Facts
  • Calories 427
  • Total Fat 24,1 g
  • Protein 35,2 g
  • Total Carbohydrate 427 g
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