Smoked Salmon & Eggs on Potato Cakes

This recipe is brilliant for that slightly indulgent brunch or lunch dish, to enjoy when you are still wanting to get plenty of nutrition in to your body, while also providing it with a treat. Ideally you would poach the eggs properly so that they have nice runny yolks, but this is something I really struggle with. So I have to make do with my version., which I make using a special egg poacher that I put in the microwave. It is really easy and straight forward to use, but the end result just doesn’t quite taste the same. If you prefer you could always boil the eggs instead. I used potato cakes this time as I fancied something a little different and they were on special offer in Tesco, but a bagel, English muffin or toast would also work.

Print Recipe
Smoked Salmon & Eggs on Potato Cakes
Prep Time 5 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Toast the potato cakes until crisp on the outside.
  2. Prepare the eggs as appropriate. If properly poaching them, then crack in to a pan of boiling water and scoop out after 3-5 minutes. If using a microwave egg poacher like I do, fill the holes with warm water to the indicated line and crack the eggs in to each basket, microwave for 3-4 minutes.
  3. To assemble place 2 potato cakes on each plate.
  4. Lay over the smoked salmon, season it with a squeeze of lemon juice and sprinkle of salt and black pepper.
  5. Sprinkle over the salad leaves and cooked beetroot.
  6. Top with 2 poached eggs each. Enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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