SMOKED SALMON WITH POACHED EGGS AND ASPARAGUS
A complete light meal (great for brunch!) from "The Farmstead Egg Cookbook" by Terry Golson. It's a simple dish to prepare with a lovely presentation.
Provided by blucoat
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk the dressing ingredients together.
- Assemble this recipe on individual dinner plates. Put a piece of toast on each plate. Arrange the salmon and asparagus on each piece of toast. Top with the egg. Drizzle the dressing over the egg and asparagus. Garnish with dill.
Nutrition Facts : Calories 468, Fat 30.8, SaturatedFat 5.5, Cholesterol 247.9, Sodium 950.7, Carbohydrate 25.5, Fiber 2, Sugar 3.5, Protein 22.5
SCRAMBLED EGGS WITH SMOKED SALMON
Provided by Rachael Ray : Food Network
Categories main-dish
Time 16m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
- Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.
- Note: If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.
SMOKED SALMON BENEDICT
Provided by Ree Drummond : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat a grill pan over medium heat. Bring a large pot of water to a simmer.
- For the herby hollandaise: Add the egg yolks and lemon zest and juice to a blender and blend for about 10 seconds. With the blender running, slowly drizzle in the melted butter. Season with the salt and pepper. Transfer to a serving vessel and stir in the chives, parsley and dill.
- For the bread and asparagus: Toss the asparagus with 2 tablespoons of the melted butter and season with a pinch of salt and pepper. Place on half of the grill pan and cook until charred, about 3 minutes. Brush the bread with the remaining melted butter and place on the other side of the grill pan. Grill the bread until nice grill marks form, about 1 minute per side. Set aside.
- For the eggs: To poach the eggs, begin by adding the vinegar to the large pot of simmering water. Gently crack the eggs into the water and leave them alone for 2 to 2 1/2 minutes. Remove the eggs with a slotted spoon and set aside on a paper lined plate so that any water is soaked up.
- To assemble, place a piece of bread on each of 4 plates and add a few slices of smoked salmon. Top with an egg, followed by some of the herby hollandaise. Serve with the grilled asparagus on the side and garnish with chives.
SMOKED SALMON SANDWICH WITH POACHED EGG
This is a great smoked salmon sandwich recipe I had created myself. The savory salmon, the smooth yoke of the egg, and the acidic vinegar evens out all the flavors, making it one of my favorite sandwiches to make. It is great for a lunch or a small dinner. You get the protein and the flavor which I love!
Provided by Mel
Categories Seafood Fish Salmon Smoked
Time 25m
Yield 1
Number Of Ingredients 8
Steps:
- Fill a large saucepan with water, 1 1/2 inches below the rim. Put the pan on the stove over high heat until it reaches about 190 degrees F (88 degrees C) or until you start to see bubbles at the bottom of the pan. Pour white vinegar and salt into the water and stir to distribute. Reduce heat to medium-low.
- Crack egg into a custard cup. Carefully place the custard cup into the water and slowly tilt until egg is fully submerged, being careful egg does not fall into the water. Set a timer for 6 minutes and keep an eye on the egg as it cooks.
- Meanwhile, heat a large skillet over medium heat. Pour balsamic vinegar onto a flat plate and lay 1 piece of bread in the vinegar until coated. Repeat to coat the remaining piece. Place both pieces, vinegar-side down, in the hot skillet and cook until slightly charred, 3 to 5 minutes. Remove from the heat.
- Remove 1 piece bread to a plate, vinegar-side up. Top with garlic powder, pepper, and salmon. Carefully remove poached egg with a slotted spoon and place on top of smoked salmon. Top with remaining piece of bread, vinegar-side down.
Nutrition Facts : Calories 268.6 calories, Carbohydrate 20.5 g, Cholesterol 205.5 mg, Fat 9.2 g, Fiber 1 g, Protein 25.2 g, SaturatedFat 2.5 g, Sodium 1488.3 mg, Sugar 5.7 g
SWISS ROSTI WITH SMOKED SALMON AND POACHED EGG
In Switzerland, rosti (pronounced roosh-ti) is considered a national dish, though it is most popular in the German-speaking regions of the country. Made from grated potatoes, it resembles American hash browns, fried in a skillet like a thick potato pancake and cut into wedges. Rosti is often enhanced with ham, bacon or cheese or served with sausages. This posh version is garnished with smoked salmon, sour cream and a poached egg, perfect for a weekend breakfast. For best results, boil the potatoes one day (or at least several hours) in advance and chill. Cook them until just done and still firm - check with a skewer or paring knife - or they will be impossible to grate.
Provided by David Tanis
Categories breakfast, brunch, vegetables, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Using the large holes of a box grater, shred the parboiled potatoes onto a baking sheet. (Try not to mash them.) Season with salt and pepper.
- Place a 9-inch cast-iron or nonstick skillet over medium-high heat and add 2 tablespoons butter. When butter is hot, use a spatula to transfer all the grated potatoes to the skillet. Let the potatoes begin to brown, then turn heat to medium. Press down lightly with spatula to form a thick cake. Let cake fry gently until bottom is golden brown and crisp, about 10 to 15 minutes. Shake the pan to be sure the cake isn't sticking; loosen with a spatula if necessary.
- Lay a plate over the uncooked side of the cake and carefully invert the cake onto the plate, crisp-side up. Return the skillet to the stove, add a little more butter to the pan as necessary and slip the cake back in, uncooked-side down.
- Fry gently for another 10 to 15 minutes, until crisp on the second side. Remove from heat and slide the cake (or invert) onto a plate or cutting board. Sprinkle lightly with salt and pepper. Keep warm.
- Poach the eggs: Fill a wide skillet halfway with water. Add a good pinch of salt and bring to a gentle simmer. Break each egg into a teacup, then carefully slip it beneath the water's surface. Cook for 2 minutes, until eggs are barely set, then turn off heat. (Leave eggs in hot water to finish cooking as you prepare the plates.)
- Cut the rösti into wedges and divide among plates. Drape a slice of smoked salmon next to each wedge. Remove eggs one by one with a slotted spoon (holding a towel beneath spoon to catch excess water), and place on the other side of each wedge.
- Top each wedge with a dollop of crème fraîche. Garnish with a sprinkle of chives and a sprig of watercress.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 621 milligrams, Sugar 2 grams, TransFat 0 grams
POACHED EGG AND SMOKED SALMON CRUMPETS
Make and share this Poached Egg and Smoked Salmon Crumpets recipe from Food.com.
Provided by hectorthebat
Categories Breakfast
Time 21m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Put a pan on to heat and pour boiling water from the kettle to a depth of 2.5cm. Keep on a medium heat and when the first small bubbles appear, carefully break the eggs into the water. Using a timer, let them barely simmer for 1 minute.
- Remove the pan from the heat and let them sit in the water for exactly 10 minutes.
- As the eggs are sitting, toast the crumpets.
- Spread the crumpets with butter and top with a slice of salmon. Remove the eggs carefully from the pan with a draining spoon and rest on kitchen paper for a few seconds to drain excess water. Lay on top of the salmon, sprinkle on the chives and some black pepper and serve straight away with a wedge of lemon.
Nutrition Facts : Calories 141.8, Fat 11, SaturatedFat 5.4, Cholesterol 202, Sodium 125.4, Carbohydrate 5.8, Fiber 1.6, Sugar 1.6, Protein 7
POACHED SALMON WITH HOLLANDAISE SAUCE
Here's my recipe for poached salmon bathed in a classic hollandaise sauce. I serve this dish with boiled, cubed sweet potatoes and broccoli.
Provided by luna
Categories World Cuisine Recipes European French
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Find a high-sided pan large enough to accommodate both salmon fillets side-by-side, without too much excess room; a small skillet or medium-sized saucepan should do. Pour lemon juice and olive oil into the pan, along with enough water to bring the water level up to 3/4-inch. Season the water to taste with salt and pepper, then add the salmon. Pour in enough water to just cover the salmon.
- Place the salmon over medium-high heat, and heat until the water is hot and steaming, but not simmering (165 degrees F (75 degrees C)); reduce heat if needed to keep the water at the proper temperature. Poach until the salmon turns opaque, and is firm to the touch; or to an internal temperature of 140 degrees F (60 degrees C). Proceed making the Hollandaise sauce while the salmon is poaching.
- Pour a few inches of water into a saucepan, and bring to a boil over high heat, then turn heat to medium-high and maintain water at a gentle boil. Place the egg yolks in a metal bowl, and whisk in hot water. Place the bowl over, but not touching, the boiling water. Whisk constantly until the yolks thicken, turn a light, opaque yellow, and double in volume. You may need to remove the bowl from the boiling water from time to time in order to keep from scrambling the yolks.
- When the yolks have thickened and increased in volume, begin whisking in the butter, a cube at a time until it melts and incorporates into the hollandaise sauce. Wait for each cube to melt and incorporate before adding the next. Once all of the butter has been incorporated, remove from heat, whisk in the lemon juice, and season to taste with salt and pepper.
- To serve, drain the poached salmon and place each piece onto a dinner plate. Generously ladle with the warm hollandaise sauce, and sprinkle with chives.
Nutrition Facts : Calories 1270.1 calories, Carbohydrate 4.3 g, Cholesterol 650.4 mg, Fat 123.7 g, Fiber 0.2 g, Protein 38.6 g, SaturatedFat 65.3 g, Sodium 765.7 mg, Sugar 1.2 g
SMOKED SALMON CODDLED EGGS
Enjoy smoked salmon with coddled eggs, capers and gruyère cheese for a Christmas starter. It's also great for breakfast or brunch over the festive holidays
Provided by Tom Kerridge
Categories Brunch, Starter
Time 30m
Yield Serves 6-8
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/180C fan/gas 6. Brush the insides of six or eight ramekins (depending on how many you're serving) or one 25 x 30cm ceramic pie dish with the melted butter. Crack one egg into each ramekin (or all into the dish), being careful not to break the yolks. Drizzle over the cream. Season. Scatter over the capers, salmon and cheese. To serve six, use the minimum stated amounts.
- If using ramekins, put on a baking tray. Bake for 10 mins (or 12 mins if using a large dish) until the eggs are just cooked but the yolks runny. Meanwhile, toast or grill the sourdough and cut into soldiers. Remove the eggs from the oven and serve with the soldiers for dipping.
Nutrition Facts : Calories 453 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 2.4 milligram of sodium
FLASH-FRIED SMOKED SALMON & EGG BAGEL
Why not ditch the cereal and treat yourself to this scrumptious bagel - for breakfast or brunch
Provided by Silvana Franco
Categories Breakfast, Main course
Time 5m
Number Of Ingredients 6
Steps:
- Toast half of split bagel. Stir creamed horseradish into mayonnaise. Cook slice of smoked salmon in a non-stick frying pan for a few seconds on each side, until it turns opaque.
- Spread one side of the bagel with the mayo and top with the salmon. Splash some oil in the pan and fry egg. When nearly done, add garlic clove and sizzle briefly. Put the egg on top of the salmon, season and scatter over the garlic.
Nutrition Facts : Calories 418 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 3.65 milligram of sodium
POACHED EGGS AND SMOKED SALMON WITH TARRAGON BEARNAISE
A wonderful variation on Eggs Benedict. The Bearnaise sauce is made in the blender, taking the stress out of preparing this dish. The sauce comes out perfectly every time. Using an egg poacher will also make this dish easier to prepare.
Provided by sugarpea
Categories Breakfast
Time 20m
Yield 8 crumpet halves and eggs, 4 serving(s)
Number Of Ingredients 14
Steps:
- Blender Tarragon Bearnaise: Combine ingredients through peppercorns in a small saucepan and simmer over low heat until reduced to 1 T; sieve, let cool and set aside.
- In a blender, blend eggs, water, hot pepper sauce and salt on high speed for 1 minute; with machine running, add butter in a slow, steady stream; sauce should be thickened, if not, process another 20 seconds.
- Add reserved wine reduction to taste and blend; taste and adjust seasoning and add tarragon, blend just to combine; serve immediately or keep warm by submerging blender jar in warm (not hot) water.
- Poached Eggs and Salmon: Poach eggs; plate 2 crumpet halves per person; lay a slice of salmon over each toasted crumpet half; place an egg on top of each and pour bearnaise over.
SMOKED POACHED SALMON
Salmon poaches in a foil wine boat and taking on the smokey flavor of wood chips in the barbecue. This is a family favorite from Sunset Barbecue Cookbook.
Provided by quixoposto
Categories Very Low Carbs
Time 30m
Yield 2-6 serving(s)
Number Of Ingredients 6
Steps:
- Soak chips in water for 10 to 15 minutes.
- Wipe fish with damp paper towel. Brush fish flesh with 2 tablespoons of melted butter.
- Create a boat of heavy duty foil. Lay fish in skin side up. Pour in wine, then arrange dill and mustard seeds on top.
- When coals are hot arrange coals for indirect heat, then drain wood chips and sprinkle over coals.
- Place foil boat on grill and cover. Cook until fish flakes when prodded in thickest part.
- Remove fish from boat with spatula and place on warm, rimmed platter.
- Drain wine mixture into small pan. Reduce over high heat by half. Remove from heat and stir in remaining 4 T butter. Pass the sauce.
Nutrition Facts : Calories 682.4, Fat 43.4, SaturatedFat 23.2, Cholesterol 209.8, Sodium 403.9, Carbohydrate 4.3, Fiber 0.5, Sugar 1.4, Protein 46.6
CORN CAKES TOPPED WITH AVOCADO, TOMATO, POACHED EGGS AND SMOKED SALMON
This savory and hearty brunch tower is not only full of flavor but the presentation is restaurant quality. Poached eggs have a great texture and appearance. Many people are intimidated by poaching eggs, but trust me, it's super easy when you follow my simple method.
Provided by Danielle Sepsy
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the corn cakes: Preheat the oven to its lowest temperature setting.
- Combine the flour, cornmeal, baking soda, salt and sugar in a large bowl.
- Whisk together the egg, buttermilk and oil in a medium bowl. Add the wet ingredients to the flour mixture along with the jalapeno and cilantro. Whisk just until combined to make a batter.
- Add a pat of butter to a griddle or large skillet. Heat over medium heat until the surface is hot and the butter is melted. Working in batches and adding more butter as needed, pour about 1/4 cup batter to form each 4- to 5-inch pancake; cook until bubbles form on the top and the bottoms are golden and crisp, 2 to 3 minutes. Flip with a spatula and cook on the other side until cooked through, 2 to 3 minutes. Transfer the corn cakes to a rimmed baking sheet and keep warm in the oven until ready to serve.
- Meanwhile, poach the eggs (see Cook's Note): Bring a large pot of water to almost a boil. Add the vinegar, which will help the eggs set.
- Swirl the simmering water, then gently crack each egg into a small bowl and release right above the surface of the water. This is very important in order to prevent them from breaking and to achieve the proper consistency.
- Remove the pot from the heat, cover and let stand until the egg whites are fully cooked and the egg looks like a smooth ball, about 4 minutes. You want the yolks to be runny!
- Remove each poached egg with a slotted spoon and drain on a paper towel-lined plate.
- While the eggs poach, prepare the toppings: Halve and pit the avocados. Scoop the flesh into a medium bowl and mash with a fork. Add salt and pepper to taste.
- To serve: Dollop about 1 tablespoon (or more, if you like) mashed avocado onto each corn cake. Top with 1 slice of tomato and a poached egg. Sprinkle with a pinch of salt. Drape a nicely folded piece of smoked salmon (about 1 ounce for each cake) over the top and garnish with black pepper and cilantro sprigs. Serve and enjoy!
EGGS BENEDICT WITH SMOKED SALMON & CHIVES
Get your poaching technique honed and serve up this brunch classic - it's easily-doubled to feed a family or crowd
Provided by James Martin
Categories Breakfast
Time 35m
Yield Serves 4 as part of a brunch buffet
Number Of Ingredients 10
Steps:
- First make the hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick - if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.
- To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
- Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some hollandaise and garnish with chopped chives.
Nutrition Facts : Calories 564 calories, Fat 44 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 3.1 milligram of sodium
More about "smoked salmon with poached eggs and asparagus recipes"
ASPARAGUS, SMOKED SALMON AND POACHED EGGS - RED ONLINE
From redonline.co.uk
Estimated Reading Time 1 min
- Preheat the oven to a low heat. Put a medium sized pan of salted water on to boil, add a splash of vinegar.
POACHED EGG & SMOKED SALMON | EGGS RECIPES - JAMIE …
From jamieoliver.com
Servings 4Published 2015-09-16Category MainsCalories 290 per serving
- Put the butter, a pinch of salt and pepper and the juice of 1 lemon into the bowl.This is going to sound cheffy, but it’s simple, so bear with me ..
SMOKED SALMON EGGS BENNY WITH ASPARAGUS IS MADE WITH ...
From more.ctv.ca
Servings 2Total Time 30 minsCategory Breakfast
SALMON HASH WITH POACHED EGGS RECIPE - FOOD & WINE
From foodandwine.com
SPRING ASPARAGUS AND POACHED EGG RECIPE - BBC FOOD
From bbc.co.uk
KALE, POACHED EGG AND SMOKED SALMON ... - TESCO REAL FOOD
From realfood.tesco.com
POACHED EGGS WITH AVOCADO AND SMOKED SALMON - SUPERVALU
From supervalu.ie
SMOKED HADDOCK RISOTTO WITH POACHED EGGS
From goodhousekeeping.com
10 BEST SALMON EGGS BREAKFAST RECIPES - YUMMLY
From yummly.com
RECIPE: ASPARAGUS WITH POACHED EGGS AND SMOKED SALMON
From houstonchronicle.com
SMOKED SALMON WITH POACHED EGGS AND ASPARAGUS RECIPE ...
From in.pinterest.com
EGGS BENEDICT WITH ASPARAGUS - CANADIAN LIVING
From canadianliving.com
POACHED EGGS, SPINACH & SMOKED SALMON - EGG RECIPES RECIPE ...
From houseandgarden.co.uk
HONEY AND MUSTARD SALMON WITH POACHED EGGS RECIPE | SALMON ...
From realfood.tesco.com
EGGS BENEDICT WITH SMOKED SALMON AND ASPARAGUS RECIPE
From irishcentral.com
POTATO PANCAKES WITH SMOKED SALMON, POACHED EGGS AND ASPARAG
From bigoven.com
POACHED EGGS WITH PARMESAN AND SMOKED SALMON ... - FOOD & WINE
From foodandwine.com
POACHED EGGS WITH HOLLANDAISE AND ASPARAGUS - BBC FOOD
From bbc.co.uk
RECIPE: ASPARAGUS WITH POACHED EGGS AND SMOKED SALMON
From expressnews.com
SOFT BOILED EGGS WITH SMOKED SALMON AND ASPARAGUS - FOOD
From waitrose.com
POACHED EGGS WITH HOLLANDAISE SAUCE AND SMOKED SALMON ...
From jamesmartinchef.co.uk
SMOKED SALMON AND POACHED EGG MUFFINS - TESCO REAL FOOD
From realfood.tesco.com
PARMESAN ASPARAGUS WITH POACHED EGGS - FOOD & WINE
From foodandwine.com
SALMON FILLETS WITH HERB SAUCE, QUAILS' EGGS AND ASPARAGUS ...
From bbc.co.uk
SMOKED SALMON ASPARAGUS QUINOA CAKE EGGS ... - CLOSET COOKING
From closetcooking.com
BREAKFAST SALAD WITH POACHED EGGS AND SMOKED SALMON
From readersdigest.ca
HESTON BLUMENTHAL'S ASPARAGUS EGG DIPPERS WITH SMOKED ...
From lovefood.com
POACHED EGGS, SMOKED SALMON AND ASPARAGUS – KARMEN PIRH
From karmenpirhhealthandfitness.wordpress.com
SMOKED SALMON WITH MIXED GREENS AND POACHED EGGS | THE STAR
From thestar.com
HERBY SMOKED SALMON POACHED EGGS | EGG RECIPE | JAMIE ...
From jamieoliver.com
SMOKED SALMON AND ASPARAGUS SALAD WITH POACHED EGG - …
From bbc.co.uk
SMOKED SALMON AND POACHED EGG ON RYE - FOOD TO LOVE
From foodtolove.co.nz
POACHED EGGS, ASPARAGUS AND SMOKED SALMON – MAKING IT GOOD
From makingitgoodblog.wordpress.com
SEARCH FOR RECIPES ADVANCED SEARCH
From foodnetwork.co.uk
ASPARAGUS WITH SPINACH, SMOKED SALMON, POACHED EGG AND ...
From recipes.sainsburys.co.uk
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #breakfast #lunch #eggs-dairy #seafood #vegetables #american #easy #european #beginner-cook #kosher #romantic #salmon #fish #eggs #dietary #saltwater-fish #asparagus #brunch #taste-mood #3-steps-or-less
You'll also love