How long does Golden Herb Crusted Salmon with Poached Eggs take?

About 30 minutes in total: 10 minutes of prep and 20 minutes of cooking the salmon and poaching the eggs.

Is Golden Herb Crusted Salmon with Poached Eggs vegetarian?

No, it contains salmon, so it is not vegetarian. The fillets have a crisp panko, parsley, dill and garlic crust and are topped with poached eggs.

How do I keep the herb crust crisp?

Brush the salmon lightly with oil, press the panko mixture firmly on top only, and bake uncovered on a lined tray so the crumbs toast evenly.

Can I use regular breadcrumbs instead of panko?

Yes, dried or fresh breadcrumbs work, though panko gives a lighter, crunchier crust. Mix in a little extra oil to help them brown.

How do I get runny yolks when poaching?

Keep the water at a gentle simmer, slide the eggs in from a small bowl and lift them out as soon as the whites are set and the yolks still wobble.

Golden Herb Crusted Salmon With Poached Eggs Recipe

Name: Golden Herb Crusted Salmon with Poached Eggs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: British
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

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

How to make Golden Herb Crusted Salmon With Poached Eggs

Make the herb crust. Preheat the oven to 200°C and line a baking tray with parchment paper. In a small bowl, mix panko breadcrumbs, chopped parsley, dill, minced garlic, lemon zest, salt and black pepper.
Bake the salmon. Brush the salmon fillets lightly with olive oil and press the breadcrumb mixture onto the top side. Place on the tray and bake for 12-15 minutes until the fish is cooked through and flaky.
Poach the eggs. Bring 1 litre of water to a gentle simmer in a medium saucepan. Crack each egg into a small bowl, slide it gently into the water and poach for 3-4 minutes until the whites are set.
Drain the eggs. Lift the poached eggs out carefully with a slotted spoon and rest them on a paper towel to drain off any excess water before plating.
Plate and garnish. Serve each baked salmon fillet on a plate topped with a poached egg. Garnish with the remaining parsley or dill and finish with a squeeze of fresh lemon juice.

Frequently asked questions

How long does Golden Herb Crusted Salmon with Poached Eggs take?: About 30 minutes in total: 10 minutes of prep and 20 minutes of cooking the salmon and poaching the eggs.
Is Golden Herb Crusted Salmon with Poached Eggs vegetarian?: No, it contains salmon, so it is not vegetarian. The fillets have a crisp panko, parsley, dill and garlic crust and are topped with poached eggs.
How do I keep the herb crust crisp?: Brush the salmon lightly with oil, press the panko mixture firmly on top only, and bake uncovered on a lined tray so the crumbs toast evenly.
Can I use regular breadcrumbs instead of panko?: Yes, dried or fresh breadcrumbs work, though panko gives a lighter, crunchier crust. Mix in a little extra oil to help them brown.
How do I get runny yolks when poaching?: Keep the water at a gentle simmer, slide the eggs in from a small bowl and lift them out as soon as the whites are set and the yolks still wobble.