- 2 large eggs
- 1 tablespoon distilled white vinegar
- 1 teaspoon Kosher salt
- 1-2 slices bread, of choice, toasted
- Trout roe
- Scallions, chopped
- Chives, chopped
- Dill, minced
Bring a medium pot of water to a gentle simmer. Add vinegar and salt. Gently add eggs to water and cook to desired doneness. A soft poach is about 3 minutes.
Garnish toast with eggs, trout roe, scallions and fresh herbs. Finish with flaky salt and serve immediately.