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!

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 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
  •  tbsp butter
  • 2 shallots peeled and finely chopped
  • 4 cups fresh spinach, zucchini, and asparagus zucchini and asparagus
  •  cup light cream
  •  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.


Recipe courtesy of Rachel Green
Recipe and image courtesy of

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