Pan seared salmon fillets topped with poached eggs

Golden-crisp on top and just barely cooked in the center, this pan seared salmon is easy to make. Perfect to top with poached eggs.

Ingredients

• 2 salmon fillets, season with salt and black pepper
• olive oil
• 20g butter
• Fresh or dried thyme
• 2 eggs
• 1 tbsp apple cider vinegar

Instructions

1. Heat olive oil in a non-stick frying pan over medium heat until hot and shimmering, place the salmon fillets skin down. Cook without moving until golden, about 2-4 minutes depending on the size of your fillets.
2. Carefully flip the fillets. Turn the heat down to low, add butter and thyme, cook until done to your liking. Spoon the butter to the fillets while cooking.
3. While cooking the fillets, bring a pot of water to boil, then add the vinegar.
4. Meanwhile, crack an egg into a small cup.
5. With a spoon, stir the boiling water in a large, circular motion.
6. When the water is swirling, add the eggs. The swirling water will help the egg white wrap around itself as it cooks.
7. Cook for about 2-1/2 to 3 minutes. Use a slotted spoon to remove the egg.
8. Transfer the salmon fillets to a plate, then place the poached egg on top. Season with sweet paprika, salt and drizzle with olive oil.