Eggs Benedict with Tassal Tasmanian Salmon

Most of my readers know I am a huge fan of salmon. When I am in a hurry salmon tends to be my go to dish during the week. Just wrap it in foil with some herbs and seasoning, pop it in the oven for 15 – 20 minutes and voila – a simple yet delicious dish.

It also helps to know that salmon is bursting with health benefits. Salmon is one of nature’s super foods and chock  full of essential fatty acids, protein, vitamins, as well as calcium, phosphorus, potassium and selenium – all of which are vital ingredients for a healthy balanced diet. Just two 150g serves per week provides the recommended intake of EPA and DHA which contributes to many health benefits including heart health.

Although I have had salmon many times for breakfast at cafes, I have never tried cooking salmon at home for breakfast. So when the lovely people at Tassal sent me a hamper full of breakfast goodies, including their new Tasmanian Atlantic Salmon rashers to experiment with, I couldn’t wait to try it.

This recipe is a twist on the classic Eggs Benny, swapping ham for salmon. You can add pretty much anything in this recipe – a layer of creamy avocado in the middle goes down a treat, or some fresh asparagus to get your daily greens fix. I used Tassal’s Tasmanian Salmon Rashers in this recipe, which are smoked in Beechwood chips to produce a delicious smoky flavour. This particular salmon is grown in the cool, fresh waters of Tasmania and is also responsibly sourced and sustainably certified. Just lightly pan fry the salmon for 2 – 3 minutes on both sides until slightly browned.

Eggs Benedict with Tassal Salmon

 

Print

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

This recipe is a great twist on the classic Eggs Benedict - swapping ham with Tasmanian salmon rashers. Serves two people.

Author: Lisa Holmen

Recipe type: Breakfast

Ingredients

• 200g Tassal Tasmanian Salmon Rashers
• 4 large eggs
• 2 thick slices of sourdough bread (toasted)
• 3 tablespoons of white wine vinegar
• ¼ bunch of fresh chives
• Salt and pepper to season
• Easy Hollandaise Sauce
• 100g unsalted butter
• 2 egg yolks
• 1 tablespoon fresh lemon juice
• 1 teaspoon of Dijon mustard

Instructions

1. To poach eggs. Place cold water in a large saucepan (at least 8cm deep) and add 3 tablespoons of white wine vinegar. Bring the water to the boil then reduce the heat to low-medium. Crack the eggs into a teacup then gently lower into the simmering water. Cook for 2 - 3 minutes for a semi soft yolk. Use a slotted spoon to gently transfer the egg to a paper towel. This allows the towel to soak up any excess moisture.
2. To make the hollandaise sauce. Melt the butter in a small saucepan. Put the bowl of egg yolks over a pan of gently simmering water. Add the lemon juice and mustard and whisk until well combined. Gradually add the melted butter and whisk well until the hollandaise thickens slightly and has a satiny look.
3. To prepare the salmon. Lightly pan fry the salmon on each side in a frying pan for 2 - 3 minutes.
4. Place toasted bread on serving plates and top with the pan fried salmon and poached eggs. Drizzle with the warm hollandaise dressing. Sprinkle with chives and season with salt and pepper to taste. Serve.

3.4.3177

Who said you can’t enjoy café-style salmon in the comfort of your own home? And you can reap the health benefits while you’re at it.

Share your own salmon creations by tagging #salmonrashers @tassalsalmon

This post is in collaboration with Tassal. 

lisaeatsworld

Find me on: Web