Best 5 Salmon Wrapped Poached Eggs Recipes

Start your day with a delightful and nutritious breakfast of Salmon Wrapped Poached Eggs. This dish not only offers a burst of flavor but also provides a healthy dose of protein, omega-3 fatty acids, and essential vitamins. The poached eggs are gently wrapped in smoked salmon, creating a tender and succulent combination that melts in your mouth. Served atop a bed of fresh spinach or arugula, this dish is not only visually appealing but also packed with antioxidants and essential minerals.

For those looking for a more indulgent option, the recipe for Salmon and Eggs Benedict is sure to satisfy. This classic brunch dish features poached eggs nestled on top of smoked salmon and toasted English muffins, all smothered in a rich and creamy hollandaise sauce. The Hollandaise sauce adds richness and creaminess to the dish, and the combination of the salty salmon, runny egg yolk, and tangy sauce creates a symphony of flavors that will tantalize your taste buds.

If you prefer a simpler yet equally satisfying meal, the Scrambled Eggs with Smoked Salmon is an excellent choice. This quick and easy recipe combines the velvety texture of scrambled eggs with the smoky flavor of salmon. Served on a slice of toasted bread or bagel, it makes for a wholesome and protein-packed breakfast or lunch.

For those with dietary restrictions, the Gluten-Free Salmon and Eggs Skillet is a great alternative. This one-pan dish features tender salmon, poached eggs, and a medley of vegetables, all cooked together in a flavorful broth. Served over a bed of quinoa or cauliflower rice, this dish is not only gluten-free but also packed with nutrients.

Here are our top 5 tried and tested recipes!

SMOKED SALMON SANDWICH WITH POACHED EGG

Smoked Salmon Sandwich with Poached Egg image

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

Ingredients

½ teaspoon white vinegar
¼ teaspoon table salt
1 large egg
2 tablespoons balsamic vinegar
1 slice sourdough bread, cut in half
1 pinch garlic powder, or to taste
1 pinch ground black pepper to taste
3 ounces smoked salmon

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

POACHED EGGS AND SMOKED SALMON WITH DILL BEARNAISE

Poached Eggs and Smoked Salmon with Dill Bearnaise image

This is a variation on traditional Eggs Benedict. Toast Crumpets or English muffins, with the cut side up, under the broiler for two to three minutes.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 11

Ingredients

2 tablespoons white-wine vinegar
2 tablespoons dry white wine
5 whole black peppercorns
1 shallot, minced
3 large egg yolks
12 tablespoons (1 1/2 sticks) unsalted butter, cut in pieces
Salt
8 large eggs
1 tablespoon finely snipped fresh dill, plus more for garnish
8 ounces smoked salmon, thinly sliced
4 Crumpets, or English muffins, split in half, toasted

Steps:

Fill a large saucepan with water; bring to a boil. In a small saucepan, combine vinegar, wine, peppercorns, and shallot. Place over medium-high heat; cook until almost all the liquid is evaporated, about 2 minutes. Add 2 tablespoons water; reduce heat to low.
Add yolks; whisk until thickened, about 4 minutes. Turn off heat; whisk in the butter until fully incorporated and the sauce thickens, about 3 minutes. Season with salt. Strain sauce into a medium heat-proof bowl; discard solids. Stir in dill. Keep bearnaise warm over very gently simmering water, whisking occasionally.
Fill a shallow dish with warm water. Reduce heat under saucepan to medium, so water is just simmering. Break one egg at a time into a small heat-proof bowl. Gently tip bowl into water; carefully slide in egg. Repeat until all eggs are in saucepan.
When first eggs become opaque, begin to remove them with a slotted spoon, in the order in which they were added. This process should take about 3 minutes. Transfer the eggs to the dish of warm water.
Divide salmon into 8 portions; place each over a half of a toasted crumpet. Using a slotted spoon, remove eggs from warm water; set the spoon, with the egg inside, briefly on a clean cloth to drain. Gently place 1 egg on each crumpet; spoon dill bearnaise over the top. Serve two crumpet halves to each person, and garnish with snipped dill.

SALMON AND SCRAMBLED EGGS

Salmon and Scrambled Eggs image

Salmon with eggs is a perfect food choice for breakfast, lunch or dinner. Throw in some toast and you've got a great meal in under 15 minutes.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 5

Ingredients

1/2 pound skinless salmon fillets
6 beaten eggs
Heavy cream
Chopped dill
Toast (for serving)

Steps:

Cut salmon fillets into large cubes, season, and saute in an oiled nonstick skillet over medium-high until opaque throughout, about 5 minutes. Reduce heat to medium; add eggs, a splash of cream, and dill. Season and cook, stirring, until eggs are just set; serve with toast.

SMOKED SALMON AND EGG WRAPS

Smoked Salmon and Egg Wraps image

These hearty breakfast roll-ups are great when you're serving a crowd. Everyone enjoys the smoked salmon flavor, which is nicely accented by a hint of dill in the eggs. -Mary Lou Wayman, Salt Lake City, Utah

Provided by Taste of Home

Categories Breakfast Brunch Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 8

Ingredients

12 large eggs
1/4 cup snipped fresh dill or 4 teaspoons dill weed
2 tablespoons 2% milk
1/2 teaspoon seasoned salt
10 flour tortillas (8 inches)
1 package (4 ounces) smoked salmon or lox
1/2 cup finely chopped red onion
6 ounces Havarti cheese, thinly sliced

Steps:

In a large bowl, whisk the eggs, dill, milk and seasoned salt. Coat a large skillet with cooking spray and place over medium heat. Add egg mixture. Cook and stir over medium heat until eggs are completely set. , Spoon a scant 1/3 cup egg mixture down the center of each tortilla. Top with salmon, onion and cheese. Fold opposite sides of tortilla over filling (sides will not meet in center). Roll up tortilla, beginning at 1 of the open ends. Place the wraps, seam side down, in a 15x10x1-in. baking pan coated with cooking spray. , Cover and bake at 350° for 10 minutes or until cheese is melted.

Nutrition Facts : Calories 314 calories, Fat 15g fat (6g saturated fat), Cholesterol 273mg cholesterol, Sodium 733mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 0 fiber), Protein 18g protein.

EGGS BENEDICT WITH SMOKED SALMON & CHIVES

Eggs benedict with smoked salmon & chives image

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

Ingredients

4 eggs
2 tbsp white wine vinegar
2 English muffins, halved
a little butter, for spreading
8 slices smoked salmon
chopped chives, to serve
2 tsp lemon juice
2 tsp white wine vinegar
3 egg yolks
125g unsalted butter, diced

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

Tips:

Use fresh, high-quality ingredients for the best flavor and texture.
Make sure the salmon is thinly sliced so that it cooks evenly.
Use a large skillet or pot so that the eggs have enough room to poach.
Bring the water to a simmer before adding the eggs. This will help to prevent the eggs from sticking to the bottom of the pan.
Poach the eggs for 3-4 minutes, or until they are cooked to your desired doneness.
Serve the poached eggs immediately with the salmon and hollandaise sauce.

Conclusion:

Salmon wrapped poached eggs is a delicious and elegant dish that is perfect for a special breakfast or brunch. The salmon is cooked to perfection, and the eggs are rich and creamy. The hollandaise sauce adds a touch of richness and flavor. This dish is sure to impress your guests.