Poached Eggs With Smoked Salmon — A Little Slice Of Brunch Goodness

There’s nothing quite like poached eggs with smoked salmon to make your weekend feel extra special. When you want to impress your weekend guests or treat yourself to something luxurious, poached eggs with smoked salmon will deliver on flavor.

Poached eggs are a brunch staple. They get an upgrade when paired with velvety folds of sliced smoked salmon. The combination of soft, runny egg yolks and salty, fatty salmon is pure magic.

To make this dish even better. We’ve added pan-seared portobello mushrooms, melted brie, fresh tomato, and fragrant fresh thyme. The crowning touch is a drizzle of truffle oil, which lends an aromatic, earthy note.

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Poached Eggs With Smoked Salmon Ingredient Deep Dive

Every component is well thought out and complements the others beautifully. The poached eggs, with their soft creamy yolks. The smoked salmon adds natural salty oily notes.

The Portobello mushrooms provide umami meatiness, and the brie melts into a rich, oozy, savory goodness. The tomato adds a pop of tarty sweetness. The fresh thyme contributes a sweet, floral aroma and herbal flavor. And the truffle oil ties it all together with its potent, decadent musk.

Ingredients

4 Hens eggs (free-range).
100g Smoked salmon (store-bought).
4 Portobello mushrooms.
4 slices of Brie cheese.
1 Tomato – sliced (Heirloom, Beefsteak, or Brandywine).
2 sprigs of fresh Thyme
Truffle oil or extra virgin olive oil.

When it comes to brunch, ingredients matter. As a chef, I’m always looking for seasonal, quality produce. This can turn a simple dish into something extraordinary. Fresh and decadent flavors are key for my poached eggs with smoked salmon recipe.

Hens Eggs — Look for fresh, free-range eggs where possible. I like large eggs for the dramatic oval shape the whites create in the water.

Smoked Salmon — Where possible, look for wild-caught sockeye or king salmon. You want thinly sliced, deeply colored smoked salmon. In terms of taste, the salmon should be a deeply smoky flavor. Yet, still, let the essence of the fish come through.

Chefs Pro Tip — Smoked salmon is what really takes this dish to the next level. Good smoked salmon should have a glossy surface with visible thin wavey lines of fat marbling throughout.

Avoid pieces with a dry, dull surface. When in doubt, ask to sample a piece before purchasing. Quality smoked salmon will taste distinctly smoky. Yet still letting the natural salmon flavor shine through.

Mushrooms — When it comes to mushrooms, you need to go big. Portobellos have a substantial, steak-like presence on the plate. Look for caps that have rich brown gills. I love the deep umami flavor portobellos bring. Perfectly cooked in olive oil until nicely browned.

Brie Cheese — Local double cream brie for a creamy texture. When baked or grilled, brie becomes liquid gold, oozing all over the mushrooms. No other cheese melts so beautifully.
Tomatoes — Ripe tomatoes add a necessary pop of sweetness and acid. Look for heirlooms or beefsteak varieties with thin skins and juicy flesh.
Truffle Oil And Fresh Thyme — Truffle oil is admittedly an indulgence. It truly takes this dish over the top. The heady, musky aroma is instantly recognizable. Go for quality. For the thyme, ensure it’s fresh and vibrant. Dried herbs won’t cut it for this recipe.

Poached Eggs With Smoked Salmon Step-By-Step Recipe

While this poached eggs with smoked salmon recipe may look fancy, it’s surprisingly simple to make at home. You can assemble restaurant-worthy plates with a few techniques and the right timing. Read on for step-by-step instructions, plus pro tips for poaching eggs, searing mushrooms, and creating a visually stunning presentation.

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Cooking The Portobello Mushrooms

Clean and peel the mushrooms, removing the stalk from the center. Heat a non-stick pan to a medium heat. Drizzle in some olive oil and place in the mushrooms gill side up. Season the gills with sea salt and sprinkle over some fresh thyme leaves. Let the mushrooms slowly cook for about 2-3 minutes.
Next, place the slices of brie cheese on top of the mushrooms, followed by the sliced tomatoes. Season the tomatoes and add more fresh thyme leaves. Cook for a further 2-3 minutes. The heat from the mushrooms will melt the brie and warm the tomatoes.

Seared Portobello Mushrooms with Brie and Tomato

Poaching Eggs Like A Pro

Poaching eggs can be tricky. Here are some chef tips to help you achieve poached egg perfection every time.

Use fresh free-range eggs where possible. When poaching eggs, the colder they are, the better. Now heat a large, deep saucepan or pot with water. Add one tablespoon of white vinegar (you can also use lemon or lime juice) and about a teaspoon of sea salt. Bring the water to a constant simmer.

Chefs Pro Tip — Adding an acidic ingredient like vinegar or lemon juice to the water will strengthen the egg white. This will stop the eggs from breaking apart when they hit the hot water.

Crack eggs into individual ramekins or cups before poaching. This allows you to gently slide each egg into the pot of simmering water without breaking the yolks. The eggs will slowly drop to the bottom of the pot. This will help to create nice oval-shaped poached eggs. Let the eggs cook for about 3-4 minutes.

Carefully remove them with a slotted spoon. Lightly press the poached eggs. If they are spongey, they are cooked. They must be cooked longer if soft and wobbly like jelly.

Once the eggs are cooked, remove them from the pot. Drain on absorbent paper towels for about a minute.

Composing Your Perfect Plate Of Poached Eggs With Smoked Salmon

When composing your perfect plate. Paying attention to textures, colors, and visual appeal is important. Follow my sequence for an impressive creation.

Place two of the portobello mushrooms onto the plate. Drape the smoked salmon over the mushrooms. Create a little dip in the center of each smoked salmon-covered mushroom so the poached eggs can sit nicely on them.

Add one poached egg on top of each mushroom. Drizzle with truffle oil and garnish with fresh thyme leaves and freshly cracked black pepper.

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Serving Suggestions

This dish comes together easily once you’ve prepped the components. I recommend poaching the eggs and assembling the plates just before serving for a leisurely weekend brunch.

For an additional flavor boost. Consider serving your poached eggs and smoked salmon with a decadent hollandaise sauce. This classic French emulsion sauce blends egg yolks, butter, and a vinegar reduction.

For a rich, tangy, and velvety accompaniment that complements the salmon beautifully. Drizzle the vibrant yellow hollandaise over the perfectly poached eggs with smoked salmon to infuse each bite with its signature creamy tang.

However, you can also prep the sliced mushrooms, cheese, salmon, and tomatoes a few hours beforehand. Store refrigerated until ready to cook and assemble.

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This poached egg with smoked salmon dish makes for a truly special brunch, with silky, smoky salmon, runny yolks, and truffle oil drizzle.

It looks like a restaurant dish but is surprisingly achievable at home. Spend some time prepping the components, then marvel as you assemble elegant plate after plate.

Your guests will be thoroughly impressed. Delight your palate and start your day in style with our poached eggs with smoked salmon.

Helpful Resources

Here are five tips for making the perfect poached egg. With fresh eggs, a splash of acid, and gentle simmering water, you’ll be a poached egg pro in no time!

Add a splash of vinegar or lemon juice to the poaching water. The acid helps the egg whites set quickly for a nice compact shape.
Bring the large pot of water to a simmer, not a rapid boil. Add a generous amount of sea salt to the simmering water.
Crack eggs into individual ramekins or cups before adding to the water. This gives you better control over carefully sliding them into the water.
Gently slide the eggs into the simmering pot of water. The gentler heat will keep the eggs from dispersing.
Cook for the right amount of time, around 3-5 minutes for runny yolks. Undercooking leaves an almost snotty liquid center. While overcooking results in a hardened yolk like a golf ball.

Yes, you can poach eggs without vinegar. While vinegar is traditionally used for poaching eggs, you can use citrus juice successfully. Lemon or lime juice lends pleasant brightness while still gently firming the egg whites. The acidity works similarly to vinegar by enabling the egg proteins to set.

A citrus juice or vinegar splash is recommended for the most tender whites and compact shape. Experiment with different acids to find your favorite flavor. You could even try grapefruit, orange, or a combo of juices. You can poach eggs to perfection if the liquid is acidic.

Sunny-side up or over-easy fried eggs work beautifully instead of poached. The runny yolks help create the same richness. You could even use scrambled eggs for a creamy texture.

Cooking Is A Science And A Skill

Cooking Without Guesswork Know Your Conversions

Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.

For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome.

So, to help you, here is a handy little unit converter tool for cooking without guesswork.