Smoked Salmon and Poached Egg Recipe


  • 1 tbsp white wine vinegar
  • 2 eggs
  • 4 slices wholemeal/seeded/white bloomer
  • 50g crème fraiche
  • 1 tbsp finely chopped chives freshly ground black pepper
  • 20g lambs lettuce and ruby chard
  • 100g smoked salmon
  • 1 lemon, cut into wedges


Calories columnFat columnSaturates columnSugars columnSalt column
542 per serving
27% %GDA
25g per serving
36% %GDA
10g per serving
50% %GDA
4g per serving
4% %GDA
2.80g per serving
47% %GDA


  1. Fill a saucepan with water and set over a high heat. Bring to the boil, add the vinegar and swirl the water around to create a vortex in the centre of the pan.

  2. Crack the eggs into the pan on opposite sides then turn the heat down to a gentle simmer and cook for 2 minutes until just set.

  3. Meanwhile, toast the bread, and tip the crème fraiche and ¾ of the chives into a small bowl. Season with black pepper and mix well.

  4. Lift the eggs out to drain onto kitchen paper.

  5. Divide the toast between serving plates. Top with the salad, smoked salmon, poached egg and a dollop of chive cream. Finish with a few wedges of lemon, plenty of black pepper and the last of the chives.