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Poached-Egg Salmon with Cheese Sauce

13 13 13
WW Freestyle: 9
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Salmon fillets topped with soft poached eggs and a delicious homemade cheese sauce.
Course: Dinner
Cuisine: French
Servings: 4
Calories: 448

Ingredients

  • 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
  • water
  • 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

Instructions 

  • 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.

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.
  • Serve.

Notes

If you prefer a runny egg-yolk, remove eggs from water after 3 minutes.
 
Nutrition Facts
Poached-Egg Salmon with Cheese Sauce
Amount Per Serving
Calories 448 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 12g60%
Cholesterol 306mg102%
Sodium 804mg34%
Potassium 916mg26%
Carbohydrates 2g1%
Fiber 0g0%
Sugar 0g0%
Protein 41g82%
Vitamin A 910IU18%
Vitamin C 1.6mg2%
Calcium 98mg10%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: baked salmon, cheese sauce, poached egg