Poached Salmon on Scrambled Eggs

Poached Salmon & Scrambled Eggs

This is another in a series of faux spiceblog posts that I seem to keep arriving at. What can I say, the man is good.

So it lazy Saturday morning, but for once i wasn’t going to be satisfied with weetbix, toast, or even (shock horror) bacon and eggs. (Although that was mainly because I didn’t have any bacon).

Realising that I still had a lovely piece of salmon left over from last week, I remembered Anthony’s recipe and thought i’d give it a try.

It turned out really nice, and i did my normal routine of substituting in things I have for things I don’t, which always seems to work out ever so nicely.

Cherry/Grape Tomatoes are officially my favourite egg accompaniment.


  • 6 eggs
  • White wine vinegar
  • Salmon fillets
  • White wine
  • bay leaf
  • Pepper corns, and cracked peppercorns
  • Baby Spinach
  • Cherry Tomatoes
  • Slice Field/Button Mushrooms
  • Cream

This is really a very simple dish, and personally I think it’s hard to cook salmon badly (although a lot of restuarants seem to try).

I like it pretty pink on the inside, so it was just a case of poaching the fillet very slowly in the white wine with bay leaf and peppercorns.

Turn the heat right down so it doesnt bubble away furiously, and you’ll soon see it start to turn a darker shade of pink, and it should be cooked in about 5 minutes or so.

The scrambled eggs were dead simple too. Slice up your mushrooms and half the cherry tomatoes, then beat your eggs together with a tablespoon or two of cream (I used double cream as thats all that was on hand). Add a dash of white wine vinegar (not sure why but eggs seem to like it), and a healthy crackling of black pepper and some sea salt. You can add whatever you like to scrambled eggs of course… but these were basically what was left in the fridge on a Saturday morning before the weekly shopping routine.

Then get the scrambled eggs cooking in a hot pan, and just before they’re done, through in a good few handfuls of fresh baby spinach and let it wilt a little.

Then serve it up and lay your poached salmon fillet across the top. Add some more cracked pepper, and perhaps a great cup of coffee, and you have the makings of a great start to the day :)

2 thoughts on “Poached Salmon on Scrambled Eggs”

  1. I like versatile meals… If you can eat it for breakfast lunch and dinner, it’s gold in my book… Salmon and Eggs count on all three.

    I still cringe at my photos, but thank you for your diplomatic turn of phrase :)

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