Golden Herb Crusted Salmon With Poached Eggs Recipe

British cuisine · 333 calories

About this recipe

Start your day with Golden Herb-Crusted Salmon and Poached Eggs, a savory and energizing breakfast that brings together the best of modern British cuisine. The salmon is baked to perfection with a crispy herb crust, combining fresh parsley, dill, garlic, and lemon zest for a burst of flavor. Paired with tender poached eggs, this dish is rich in high-quality protein (34g per serving) and healthy omega-3 fats to fuel your morning and support heart health. The cooking process is straightforward yet rewarding, making it a great choice for an intermediate-level cook who wants to enjoy a restaurant-worthy meal at home. Serve with a squeeze of lemon and a sprinkle of fresh herbs for a touch of brightness. Whether you're preparing this for a quick weekday breakfast or a weekend treat, this dish promises to delight your taste buds and energize your day.

Ingredients

  • 230G Mowi Asc Scottish Salmon Fillets
  • NaN Large English Brown Eggs
  • - Schwartz Flat Leaf Parsley
  • NaN Top Op Suva Dill Seeds
  • - Biona Capers In Olive Oil
  • 255G Fish Said Fred Asc Butterflied Sea Bass With Parsley And Lemon Zest
  • 100 G Jumbo Garlic 100g
  • 120 G Blue Dragon Panko Breadcrumbs 120g
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Preheat your oven to 200°C and line a baking tray with parchment paper.
  2. 2. In a small bowl, mix panko breadcrumbs, chopped parsley, dill, minced garlic, lemon zest, salt, and black pepper.
  3. 3. Brush the salmon fillets lightly with olive oil and press the breadcrumb mixture onto the top side for a crispy herb crust.
  4. 4. Place the salmon on the prepared tray and bake for 12-15 minutes until tender and flaky.
  5. 5. In a medium saucepan, bring 1 liter of water to a gentle simmer.
  6. 6. Crack each egg into a small bowl and gently slide it into the simmering water.
  7. 7. Poach the eggs for 3-4 minutes until the whites are set and the yolks remain runny.
  8. 8. Carefully remove the eggs with a slotted spoon and drain excess water on a paper towel.
  9. 9. Serve the baked salmon fillet on a plate and top with a poached egg for added protein.
  10. 10. Garnish with any remaining parsley or dill and a squeeze of fresh lemon juice for brightness.