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Baked Eggs Alaska with Wild Alaska Pink Salmon

Baked Eggs Alaska with Wild Alaska Pink Salmon
Flaky Alaska pink salmon and fresh vegetables in a creamy sauce with silky poached eggs - this is a brunch made in heaven! Recipe photo credit Steve Lee.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 4


  • 1 green chile, seeded and thinly sliced
  • 1 small red onion, peeled and finely chopped
  • 3 vine tomatoes, seeds removed and chopped
  • 1 tablespoon cider vinegar
  • Sea salt flakes, to taste
  • Freshly ground black pepper, to taste
  • A pinch of sugar
  • 1 tablespoon olive oil, plus extra for frying
  • A small bunch of fresh dill, chopped
  • A small bunch of fresh chives, finely chopped
  • 3 1/2 tablespoons butter
  • 2 shallots, peeled and finely chopped
  • 4 cups fresh spinach, zucchini and asparagus
  • 2/3 cup light cream
  • 2/3 cup heavy cream
  • 1 tablespoon Dijon mustard
  • Grated zest of 1 lemon
  • Freshly grated nutmeg
  • A good pinch of white pepper
  • 1 large can of Alaska pink salmon, drained
  • 4 large eggs
  • Toasted sourdough, to serve
  • Lemon wedges, to serve
Recipe courtesy of Rachel Green


  1. Step 1 Make the relish

    Place the chille, onion, tomatoes, vinegar, salt, black pepper and sugar in a bowl, mix well, then stir in the olive oil and the chopped herbs.

  2. Step 2 Fry the shallots

    Melt the butter with a good glug of olive oil in a large frying pan over a gentle heat, add the shallots and cook for 2 minutes being careful not to color the shallots.

  3. Step 3 Cook the vegetables

    Add the zucchini, spinach and asparagus to the pan, stirring to combine, and continue to cook for another 5-7 minutes until the water from the spinach has evaporated.

  4. Step 4 Finish the salmon mixture

    Add the light and heavy cream, mustard, lemon zest, a good amount of grated nutmeg and white pepper. Cook for a further 3 minutes, stirring occasionally, then carefully stir in the pink salmon directly from the can and taste for seasoning.

  5. Step 5 Crack eggs and cook

    Make four wells in the salmon mixture and crack in the eggs. Cover the pan with a lid and continue to cook for around 5 minutes or until the egg whites have just set and the yolks are runny.

  6. Step 6 Plate and serve

    Serve with the red onion and dill relish, strips of toasted sourdough and wedges of lemon.

Recipe Tutorial

Recipe courtesy of Rachel Green