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.
I can never go past a homemade hollandaise but if you’re pushed for time you can easily buy a packet variety from the supermarket. Keep stirring the mixture to avoid it splitting. The result will be a glutinous, silky hollandaise sauce – where a generous pour is necessary!
And just a touch of seasoning at the end!
- 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
- 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.
- 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.
- To prepare the salmon. Lightly pan fry the salmon on each side in a frying pan for 2 - 3 minutes.
- 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.
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.
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Oh wow, those salmon rashers look amazing. I have to get some!! I hope they are in store soon. This is my favourite ever breakfast!!
Author
They are really good! And have a nice seasoning from beechwood chips. Get on it xxx
You had me at salmon and avocado…
Author
A couple of my two weaknesses too! Healthy fats though š xxx
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That Eggs Benedict with salmon looks absolutely delicious, especially with the homemade hollandaise sauce and fresh ingredients. I really like how the recipe replaces ham with salmon, giving it a healthier twist while still keeping the classic cafƩ-style flavor. Cooking creative dishes like this at home can be just as fun as relaxing with a good mobile game after breakfast. Many gamers enjoy trying modded games such as Nulls Brawl, where they can explore unlimited resources and new features that make the gameplay even more entertaining.
That Eggs Benedict with salmon looks absolutely delicious, especially with the homemade hollandaise sauce and fresh ingredients. I really like how the recipe replaces ham with salmon, giving it a healthier twist while still keeping the classic cafƩ-style flavor. Cooking creative dishes like this at home can be just as fun as relaxing with a good mobile game after breakfast. Many gamers enjoy trying modded games such as Nulls Brawl, where they can explore unlimited resources and new features that make the gameplay even more entertaining.
Such a delicious and well-explained recipe! I really love the salmon twist on classic Eggs Benedict, it looks both healthy and tasty. Your step-by-step guide is super helpful. By the way, I also enjoy relaxing with Nulls Brawl iOS after cooking.
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This Eggs Benedict looks absolutely restaurant-worthy. The Tassal Tasmanian salmon adds such a rich and elegant touch. Definitely brunch goals! Great share by Receipt Faker
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Oh wow, those salmon rashers look amazing. I have to get some!! I hope they are in store soon. This is my favourite ever breakfast!!
Swapping the standard ham for pan-fried smoked salmon rashers is such a brilliant upgrade for a weekend breakfast! There is nothing quite like a rich, silky homemade hollandaise to pull it all together. I actually bookmarked this recipe layout while looking through some trending mobile utility configurations and digital layout tools over on Toemodapk. Itās a great piece of cooking inspiration to stumble upon while optimizing my mobile feeds. Can’t wait to try making this batch!
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