Baked Eggs Alaska with Wild Alaska Pink Salmon
- 1 green chile seeded and thinly sliced
- 1 small red onion peeled and finely chopped
- 3 vine tomatoes seeds removed and chopped
- 1 tbsp cider vinegar
- Sea salt flakes to taste
- Freshly ground black pepper to taste
- A pinch of sugar
- 1 tbsp olive oil plus extra for frying
- A small bunch of fresh dill chopped
- A small bunch of fresh chives finely chopped
- 3½ tbsp butter
- 2 shallots peeled and finely chopped
- 4 cups fresh spinach, zucchini, and asparagus zucchini and asparagus
- ⅔ cup light cream
- ⅔ cup heavy cream
- 1 tbsp 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Plate and serve Serve with the red onion and dill relish, strips of toasted sourdough and wedges of lemon.
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