If you put eggs and smoked salmon on a bunch of greens and call it a salad, that’s totally lunch and/or dinner material, right? Right? At least that’s what I’m telling myself when I want to eat breakfast for every meal but really need to get some extra greens in. I freaking loooooove this poached egg & smoked salmon salad. I first made it a few years ago and people went NUTS over it on instagram. Why it took me this long to actually write it down, I don’t know. Sorry guys! But I promise, the wait was totally worth it.
I need remedial egg poaching 101. Would it surprise you to know that I’ve never actually poached an egg the “real” way? As in cracking them in water and cooking them alone (or at least, I think that’s what you do?) because I’m laaazy and have an egg poacher pan at home.
Somebody help me. I feel like I would just break the yolk…which everyone who loves eggs knows is the absolute WORST thing in the whole world. Broken yolk = sadness. Egg poacher? No broken yolks. No sadness. Wins all around. I’m sticking to my egg poacher.
Because let me tell you. Those runny yolks are the KEY to deliciousness in this salad. I’m using those runny yolks as a kind of stand-in salad dressing? Genius? YES. I know. Not only can you dip the smoked salmon in it, but did you see those crispy potatoes I snuck in there? Ohhh yeah. Those are my Zesty Ranch Smashed Potatoes. I like to add a couple of these into the salad if I’m enjoying it after a workout to refuel those muscles! Or, you know, if I’m just craving potatoes. Why not? It’s kind of like a hash browns + eggs situation going on in your salad.
And I don’t know about you, but when I eat salads, I like the toppings-to-lettuce ratio to be reaaaaally high. Basically, my salads are a regular meal with some greens under them. I’m not trying to eat a forest over here, just to get a good hit of greens in. Which I absolutely cannot resist when that yolk is serving as your salad dressing and you get a crisp burst of a tiny caper in your mouth alongside that crispy potato and smoked salmon. Yaaaassssss.
- Get out an egg poacher (or you know, do it the fancy way) and boil the water. Grease 2 egg cups with a tiny bit of olive oil, then once the water is boiling, crack the eggs in the cups and pop the lid on your skillet. Cook the eggs for about 4 minutes, or until your desired doneness. Make sure the yolks are still runny! make sure they don’t overcook! You want the yolks to be runny.)
- While the eggs are cooking, assemble the rest of the salad. Start with a bed of lettuce, then throw the smoked salmon, leftover potatoes, and capers on top. If you like, you can warm up the smoked salmon and potatoes in the microwave for about 30 seconds. But they’re also totally delicious cold!
- Once the eggs are finished cooking, place them on top of the salad and dress with a sprinkle of Penzey’s Sunny Paris seasoning (or a combination of dried dill, parsley, garlic, salt and pepper will do).
- Cut open the yolks and mix the salad around, so they act as the salad ‘dressing’. Enjoy!!