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Poached Salmon and Eggs

Serves 1

poached salmon protein brunch.PNG


100g salmon fillet

40g kale

30g mushrooms

5g organic butter

2 medium sized eggs

Salt and pepper to season


  • In a large shallow pan, bring some water to the boil - just a couple of inches of water is needed for shallow poaching.

  • Add the salmon and poach gently for 8 minutes, turning on each side as it cooks.

  • In a separate saucepan, melt the butter over a medium heat and cook the mushrooms for 3-4 minutes until soft.

  • Bring a small pan of water to the boil (again just a couple of inches of water). Reduce the heat to a very gentle simmer and carefully add the eggs.

  • Poach for 2-4 minutes (2 minutes is ideal for a runny egg).

  • Add the kale to the saucepan with the salmon and cook it in the water for several minutes. Top up with water if necessary.

  • When the salmon is cooked - it should be a light pink colour throughout - remove it from the saucepan and set aside. Drain the kale and leave for a few minutes to remove excess water.

  • Place the kale and the mushrooms on a plate and top with the salmon and the eggs.

  • Season well with salt and pepper.

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