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Smoked Salmon with Poached Eggs

Poached Eggs with Smoked Salmon and Coriander Sauce

Nothing tastes better than a classic brunch of poached eggs with smoked salmon. You only have to master one skill - poaching eggs. Serve it with a green coriander sauce and a sprinkle of mild chilli flakes for that added kick.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast, Brunch
Cuisine Western
Servings 4 slices


  • 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.