How can a dish with so few ingredients taste so good? It’s a question that we still don’t know the answer to.
Experience the alchemy of soft quail-egg yolk resting on a bed of smoked salmon and mixed greens. Top with balsamic glaze and marvel at the complexity!
In individual serving bowls, lay down half the salad mix and drizzle a tablespoon of the balsamic reduction in each one.
Rip up the smoked salmon into bite-sized pieces and add half to each bowl.
Fill a large skillet with several inches of water. Salt the water heavily and bring it to a boil. Once boiling, reduce heat so that the water is barely simmering. (You should see small bubbles on the bottom of the pan.)
Crack the eggs, one at a time, into a small sieve set over a large bowl. Discard the loose egg whites that drain into the bowl. Carefully place each egg into a small bowl or ramekin, then tip the bowl gently so the egg falls slowly into the simmering water. Using a slotted spoon, gently make sure they are not sticking to the bottom of the pan. Continue cracking eggs and adding them to the water, one at a time.
Cook the eggs, uncovered, for 2 minutes, or until the whites are cooked through and the yolk is soft to touch. Drain them on a paper-towel-lined plate.
Add three poached eggs to each salad bowl with a slotted spoon, putting them right on top!
Sprinkle the salad with salt and serve.