smoked salmon and poached egg recipe

Smoked salmon and poached egg recipe

If you love ‘eggs benny’ you’ll adore this mouth-watering smoked salmon and poached egg recipe served on yummy brioche buns.


  • Four brioche rolls
  • 40g spinach leaves
  • 40g rocket leaves
  • 1 tbsp white wine vinegar
  • Four eggs
  • 100g Tasmanian smoked salmon
  • Salt and pepper
  • 3/4 cup hollandaise sauce


  1. To poach the eggs, add 2” of cold water to a saucepan over high heat and bring to the boil. Add vinegar and a pinch of salt and reduce heat so water is just simmering.
  2. With a spoon, stir the water so it moves in a circular motion.
  3. Crack each egg into a bowl and gently pour them into the simmering water.
  4. Cook for two to three minutes for soft eggs and three to four for firm. Remove eggs from water with a slotted spoon and place them on sheets of paper towel to dry.
  5. Pre-heat hollandaise sauce.
  6. Lightly toast brioche rolls.
  7. Arrange the brioche rolls on a serving platter. Top with spinach leaves, rocket leaves, slices of smoked salmon and poached eggs. Spoon over a generous amount of hollandaise sauce, season with salt and pepper and serve.

About Bush 'n Beach Fishing mag

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