Smoked Salmon with Poached Eggs, Blistered Tomatoes, and Baby Spinach

4.50 from 2 votes

This looks and sounds fancy but actually comes together easily and quickly. You can also use soft or even hard boiled eggs, if you prefer.

Course Breakfast

Cuisine American

Keyword american, breakfast, dairy-free, easy, eggs, nut-free, poached eggs, salmon, seafood, smoked salmon, tomato

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 336kcal

Author Jenny Ross

6 eggs
1 cup cherry tomatoes
1/2 tablespoon avocado oil
salt and pepper to taste
6 ounces smoked salmon
1 cup baby spinach or arugula
flaky sea salt such as Maldon (provides a nice textural contrast), to serve, optional

Get Recipe Ingredients

Bring a large pot of water seasoned generously with salt to a boil over high heat. Crack all 6 eggs into a fine mesh strainer set in the sink and set aside.
Line a rimmed baking sheet with foil and turn on the oven’s broiler. Toss the tomatoes with the oil and season with a bit of salt. Spread over half a rimmed baking sheet and broil on high for 10 minutes, or until lightly charred.
Reduce the water to a bare simmer. Stir with a large spoon so that the water continues to swirl when you remove it. Tip the eggs from the fine mesh strainer directly into the swirling water. Let cook for 4 minutes, uncovered. Using a slotted spoon, remove the eggs from the water and set onto a paper towel lined plate.
Divide the salmon between 2 serving plates. Place 3 eggs onto the center of each plate. Scatter with tomatoes, any juices that have accumulated from the tomato roasting, and baby spinach. Sprinkle with a coarse salt and a few grinds of black pepper and serve immediately.

Protein:Energy Quotient [calories]: 1.03