• 1 tbsp white wine vinegar
• 4 eggs
• 2 tbsp butter
• 1 tbsp olive oil
• 20g sage leaves
• ½ cup cream
• sea salt and black pepper
• 200g hot-smoked salmon, ﬂaked
• 350g pasta, cooked and drained
• Parmesan, for grating
1 Half-ﬁll a medium-sized pot with water. Add vinegar and bring to the boil, then reduce to a simmer. Stir the water with a wooden spoon to create a vortex, crack one egg into a teacup, drop the egg into the boiling water, and continue to stir; repeat with the remaining eggs. Cook eggs for 2–3 minutes, remove with a slotted spoon and place on paper towel. When ready to serve, return to the boiling water for 1 minute.
2 Heat butter and olive oil in a frying pan, add the sage leaves and cook until crispy. Remove leaves from pan, drain on paper towel and keep warm; reserve pan juices.
3 Add the cream to the frying pan and season well. Simmer for 2–3 minutes. Add ﬂaked salmon and stir well to coat. Toss in the pasta, and stir well to combine.
4 To serve Divide pasta between four serving bowls, top each with a poached egg and sprinkle over the crispy sage and grated Parmesan.
Text and image source: Fairlady