Celebrate the weekend with this breakfast favourite of poached eggs on top of smoked salmon and a drizzle of fresh coriander sauce, which gives a fresh herby flavour to the dish. Brunch has never been easier with this delicious recipe, ready in 15 minutes!
Easy breakfast to start the weekend
Impress yourself and others with this easy-to-make breakfast that only involves 4 minutes of cooking. The rest can be made and assembled in advance. Get everything ready, and lastly top with the poached eggs on top and breakfast is served! The slicing of the poached egg with all eyes on the runny centre is a show of its own.
Start with the coriander sauce. This can be made well in advance and stored in the fridge. The next step is to prepare everything you need for the poached eggs. You can poach several eggs at a time if the eggs are very fresh. Alternatively use more than a pan and poach two at a time if you are serving a big crowd. While the eggs are poaching toast the bread, spread the crème fraiche and place the salmon on top. Finally slide the poached eggs on top of the salmon and drizzle with coriander sauce. You can sprinkle some chilli flakes for a little kick.
Best tips for making poached eggs
The reason why this brunch is so easy to make is because there is not much cooking to be done. You only need to master a few skills in making poached eggs and voilà! Here are a few tips to consider when poaching eggs.
- Fresh eggs – The fresher the eggs, the more plump the poached eggs will look and the better the taste of the yolk. As you are making poached eggs you want the runny yolk to taste fresh.
- Use cold eggs – Keep the eggs in the fridge until ready for poaching. This will help give the poached eggs a rounder shape.
- Use a bowl – Use a small bowl or ramekin to crack the egg in before gently lowering it in the water.
- Low heat – Simmer on low heat as you do not want to boil the eggs. You will also get nicely shaped poached eggs.
What are the main ingredients
Salmon: Use the freshest smoked salmon.
Coriander: This fresh herb goes really well with the salmon.
Lemon: Adds freshness to the dish. All you need is just a few drops. The lemon also keeps the coriander sauce greener for longer.
Oil: Use extra virgin olive oil.
Dried chilli flakes: Adds a very subtle kick and colour to the dish.
Crème Fraiche: To use as spread. You can also use cream cheese.
Bread: Use sourdough or an artisan bread.
Alternative ingredients to use with poached eggs
Herbs: Use parsley which is as mild as coriander, alternatively you can use pesto for a more pungent taste.
Base: Use cream cheese mixed with the sauce of your choice. It adds a creamy texture to the dish.
Fish: Use other smoked fish as a substitute, such as smoked trout or smoked mackerel for a stronger taste.
Poached Eggs with Smoked Salmon and Coriander Sauce
- 4 fresh eggs large
- 250 g smoked salmon slices
- 4 medium slices bread Sourdough or artisan
- 100 g crème fraiche or cream cheese
- 1 tsp vinegar (optional)
- 1 tsp dry chilli flakes (optional)
For the coriander sauce
- 1 cup coriander leaves
- juice of half a lemon
- 2 tbsp extra virgin olive oil
- 1-2 tbsp water
- Sea salt and cracked black pepper to taste
- 1/4 tsp dry chilli flakes (optional)
- Poach the eggs: Bring water to the boil over high heat and turn it down. Use a spoon and swirl the water around the pan to create a whirlpool. Add a little vinegar to the water, you will not taste it. Carefully drop the eggs one at a time in the water and poach for 4 minutes.
- Make the coriander sauce: Add all the ingredients to a blender and whizz until smooth.
- Toast the bread: You can use a toaster or the grill to toast the bread.
- Assemble: Add a dollop of the crème fraîche on the bread and strategically place the smoked salmon so you get a piece of it in every bite. Carefully place the poached eggs over the salmon and generously drizzle with the coriander dressing.
- Serve: Sprinkle with a little chilli flakes before serving.