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Poached Duck Egg with Hot Smoked Salmon & Mustard Hollandaise | The Cook Book

Home » Written Recipes » Recipes » Breakfast » Poached Duck Egg with Hot Smoked Salmon & Mustard Hollandaise | The Cook Book
poached egg with hot smoked salmon

Serving Details

  • Serves: 2
  • Serving Size: 1 egg with salmon and sauce per person
  • Meal Type: Gourmet Breakfast / Brunch

Recipe Description

Poached Duck Egg with Hot Smoked Salmon & Mustard Hollandaise from The Cook Book is a luxurious brunch dish that balances the richness of duck eggs with the smokiness of quality salmon. Finished with a tangy mustard hollandaise and served over crisp bread or greens, it’s perfect for elevated mornings or weekend indulgence.

Cooking Time

  • Preparation Time: 10 minutes
  • Cooking Time: 15 minutes
  • Total Time: 25 minutes

Ingredients

  • 2 duck eggs
  • 100g hot smoked salmon, flaked
  • 2 slices sourdough or rye bread, toasted
  • 1 tbsp white vinegar (for poaching)
  • Fresh dill or chives, for garnish

For the Mustard Hollandaise:

  • 2 egg yolks
  • 100g unsalted butter, melted
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • Salt and pepper, to taste

Instructions

  1. Make the hollandaise: In a heatproof bowl over a pan of simmering water, whisk egg yolks with lemon juice and Dijon mustard until thickened slightly.
  2. Slowly drizzle in the melted butter, whisking continuously until the sauce is smooth and creamy. Season with salt and pepper. Keep warm.
  3. Poach the duck eggs: Bring a saucepan of water with vinegar to a gentle simmer. Crack each egg into a ramekin and slide gently into the water. Poach for 3–4 minutes until whites are set and yolks remain runny. Remove with a slotted spoon.
  4. Toast the bread and top with flaked hot smoked salmon.
  5. Gently place a poached duck egg on top and spoon over the mustard hollandaise.
  6. Garnish with fresh dill or chives and serve immediately.

Nutritional Information (Per Serving)

  • Calories: ~480 kcal
  • Protein: 22g
  • Fat: 36g
  • Carbohydrates: 15g
  • Omega-3: High (from salmon & duck egg)

FAQs

Can I use chicken eggs instead?
Yes, but duck eggs have a richer flavor and larger yolk that elevate the dish.

What’s the difference between hot and cold smoked salmon?
Hot smoked salmon is fully cooked and flaky, while cold smoked is silky and raw-cured.

Can I make the hollandaise in advance?
It’s best served fresh, but you can keep it warm for a short time in a thermos or over warm water.

Is this gluten-free?
Use gluten-free toast or greens as a base for a gluten-free option.

What pairs well with this dish?
A fresh green salad or grilled asparagus complements it beautifully.

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