Poached Egg with Salmon Spinach Meyer Lemon Vinaigrette
Elevate your breakfast or brunch game with this elegant Poached Egg with Salmon Spinach Meyer Lemon Vinaigrette recipe. Featuring perfectly poached eggs with runny yolks, delicate slices of smoked salmon, and lightly sautéed baby spinach, this dish is a harmony of flavors and textures. The star of the dish is the zesty Meyer lemon vinaigrette, made with a touch of Dijon mustard and honey for a balanced burst of tangy and sweet. Quick and easy to prepare in just 20 minutes, this wholesome yet sophisticated recipe is rich in protein, omega-3s, and fresh, vibrant greens. Ideal for serving at a cozy brunch or as a light, nourishing lunch, this dish shines with gourmet flair and nourishing ingredients.
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Recipe Information
Ingredients
- 2 large Eggs
- 2 ounces Smoked salmon
- 2 cups Baby spinach
- 2 tablespoons Meyer lemon juice
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons White vinegar
- 4 cups Water
Instructions
Fill a medium-sized saucepan with 4 cups of water and add 2 tablespoons of white vinegar. Bring the water just to a simmer over medium heat.
Crack each egg into a small bowl or ramekin, making sure the yolk remains intact.
Gently slide one egg at a time into the simmering water. Use a spoon to carefully nudge the egg whites closer to the yolks if they spread too much.
Poach the eggs for about 3-4 minutes or until the whites are just set but the yolks are still soft. Use a slotted spoon to remove the eggs, and place them on a paper towel to drain.
In a small bowl, whisk together 2 tablespoons of Meyer lemon juice, 3 tablespoons of extra virgin olive oil, 1 teaspoon of Dijon mustard, 1 teaspoon of honey, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper to make the vinaigrette.
Heat a skillet over medium heat and add the 2 cups of baby spinach. Sauté for 1-2 minutes until just wilted. Remove from heat.
To plate, divide the sautéed spinach between two plates. Layer 1 ounce of smoked salmon on top of each portion of spinach.
Place one poached egg on top of the smoked salmon on each plate.
Drizzle the Meyer lemon vinaigrette over the top of each plate, ensuring even distribution.
Serve immediately and enjoy your poached egg with salmon, spinach, and Meyer lemon vinaigrette.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 1894 mg | 82% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 6.9 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 11.7 mcg | 59% | |
| Calcium | 183 mg | 14% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 301 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
