Poached Eggs Salmon with Cheese Sauce – Salmon fillets topped with soft poached eggs and a delicious homemade cheese sauce.
IT is Sunday. Few days before Christmas. LIFE IS GOOD!
How are you, friends?!?
I know, ’tis THE Season, and you’re droppin’ that money like it’s HOT, but I hope that in the midst of all this hussle and bussle you are able to take it all IN and enjoy it.
I say all this as I’m wrapping the FOURTH Elsa doll while screaming out some profanities, silently.
I’m currently looking at My Size Elsa, then we have Snow Glow Elsa, then there’s Elsa Singing Doll AND Elsa Sparkle Doll.
Because, hey, the good ol’ Princess Elsa was just too plain(???).
But, I HAD to buy all 4. Don’t you judge! I have 2 daughters and 2 nieces, all under the age of 6.
Nevertheless… it thrills me. For real. Lemme just add a bit of bourbon to my cappuccino…
Now we can move forward.
Let’s talk about how we’re adding a poached egg to salmon and topping that with a cheese sauce… From dolls to fish – it’s how we roll.
The first time I encountered a poached egg on top of fish was years ago at this gorgeous restaurant in Chicago.
Before then, I really didn’t care for fish, but once I saw the egg placed over it, I was a changed woman.
It’s so darn simple, but it was just sooooo good!
After going back to the restaurant an embarrassing amount of times just to have their fish again, I decided to start making my own poached eggs, gosh darn it! AND fish, of course.
Three words for you: go to town! with this!
If you’re serving fish for Christmas Eve dinner, make THIS! I promise you everyone will be asking for the recipe. Pinky swear. It is THAT amazing.
The sauce alone is enough to make you want to dive in, head first, and chow down.
Have a terrific Sunday!
- 4 thin slices Whole Grain Bread
- FOR THE FISH
- 4 (9x9) foil sheets
- 4 (about 4-ounces each) Salmon Fillets
- salt and fresh ground pepper to taste
- olive oil
- 4 small sprigs of fresh thyme
- FOR THE EGGS
- 4 eggs
- 1 teaspoon salt
- 1 teaspoon white vinegar
- FOR THE CHEESE SAUCE
- 1/2 cup heavy cream
- 1 tablespoon butter
- 1/4 cup shredded cheddar cheese
- 1/8 teaspoon (or to taste) chili powder
- salt and fresh ground pepper , to taste
- fresh parsley , for garnish
Arrange sliced bread on dinner plates and set aside.
PREPARE THE FISH
Preheat oven to 400.
Place foils on a baking sheet.
Place fillets atop foil sheets; one fillet per sheet.
Season with salt and pepper.
Drizzle with olive oil and add a sprig of thyme over each fish.
Fold the sides of the foil over the fish, covering completely; seal the packets closed.
Bake for 15 minutes, or until salmon is cooked through.
In the meantime prepare the eggs.
Crack each egg into a ramekin; set aside.
Add enough water to come 1 inch up the side of a large saucepan.
Add salt and white vinegar; cooking over medium heat, bring to a steady simmer.
Gently pour each egg into the simmering water.
Cook 3 to 4 minutes, or until firm to the touch.
Using a slotted spoon, remove eggs carefully from the pan and set aside.
PREPARE THE CHEESE SAUCE
In a small saucepan combine heavy cream and butter; set over medium heat and cook, stirring frequently, until butter has melted and mixture just begins to boil.
Whisk in the cheese and continue to whisk until melted.
Add chili powder, salt and pepper; continue to whisk until all is well combined.
Remove from heat and set aside.
Arrange each fillet on top of bread slices.
Top with poached egg and add the warm cheese sauce over the egg.
Garnish with fresh parsley.
If you prefer a runny egg-yolk, remove eggs from water after 3 minutes.