Lemon-Dill Poached Eggs over Smoked Salmon and Wilted Spinach

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings  ·  prep 10 min  ·  cook 12 min  ·  total 22 min  ·  difficulty medium

Poached eggs are set gently in simmering water and finished in a lemon-dill cream sauce made from cream cheese, butter, lemon juice, and capers. Smoked salmon and baby spinach are folded into the sauce and warmed until the spinach wilts and the salmon is just heated through. The sauce is reduced over medium heat until it thickens enough to coat the back of a spoon without pooling on the plate. Eggs are spooned directly on top so the yolks break into the sauce at the table, adding richness to the warmed salmon and spinach base.

Per serving

264.3 g per serving

Ingredients

• 4 each eggEgg, Whole, raw
• 120 g smoked salmonSalmon, Fish, chinook, smoked
• 80 g baby spinachSpinach, Baby
• 60 g cream cheeseCream cheese, Regular, plain
• 20 g butterButter, Salted
• 15 ml lemon juiceLemon juice, Raw
• 10 g capersCapers, Canned
• 6 g dillDill weed
• 10 ml olive oil
• 5 g white vinegarVinegar, Distilled
• 2 g saltSalt, Table
• 1 g black pepperSpices, Pepper, black

Equipment

• saucepan
• 10-inch skillet
• slotted spoon

Method

1. Bring a 2-quart saucepan of water to a gentle simmer (about 180 to 190°F). Add 5 g white vinegar to the water, reduce heat to maintain a steady simmer, and keep a slotted spoon ready.
2. Heat a 10-inch skillet over medium heat and add 10 ml olive oil and 20 g butter. Once the butter foams, add 80 g baby spinach and sauté for 60 to 90 seconds until just wilted; transfer the spinach to a bowl and leave the skillet over medium-low heat.
3. Add 60 g cream cheese to the warm skillet in small pieces and stir to melt. Pour in 15 ml lemon juice and 10 g capers, and cook at medium-low for 90 to 120 seconds until the mixture loosens but still coats the back of a spoon. Stir in 6 g dill and season with 2 g salt and 1 g black pepper.
4. Return the wilted spinach to the skillet and fold into the lemon-dill cream. Add 120 g smoked salmon in ribbons and warm for 60 to 90 seconds off high heat so the salmon heats through without drying; keep the sauce at a gentle warm, not boiling.
5. While the sauce warms, poach 4 eggs two at a time: create a gentle whirlpool in the simmering water and slip in 2 eggs, cooking for 3 minutes for runny yolks at 180 to 190°F. Remove with the slotted spoon and drain briefly on paper.
6. Ladle the spinach-salmon cream into two shallow bowls, place two poached eggs on top of each, and spoon a little of the warm sauce over the eggs. Finish with an extra pinch of dill and an additional grind of black pepper if desired, and serve immediately.

Tips

• Warm smoked salmon briefly and gently to avoid drying; stir it into the sauce off high heat for 60 to 90 seconds.
• Use cold cream cheese cut into small pieces so it melts into the sauce evenly without clumping.
• For firmer yolks, poach eggs for 4 minutes instead of 3 minutes at the same temperature.

Frequently asked questions

Can I use a fresh salmon fillet instead of smoked salmon?

Yes. Substitute an equal mass of salmon and sear it in butter in the skillet until cooked through (about 6 to 8 minutes at medium-high heat), then flake and fold into the sauce. Smoked salmon provides a cured, smoky-salty note that fresh salmon will lack, so taste and add a few capers if you want extra brine.

What can I use instead of cream cheese in the sauce?

Use ricotta cheese as an alternative. Ricotta produces a lighter, looser sauce and will require a slightly longer reduction to thicken; cream cheese yields a silkier, more stable emulsion.

Why do my poached eggs fall apart in the water?

Eggs that spread usually come from water that is too turbulent or eggs that are not fresh. Bring the water to a gentle simmer at about 180 to 190°F and add 5 g white vinegar, create a mild whirlpool before slipping in the eggs, and cook each egg for 3 minutes for runny yolks.

How do I stop the sauce from separating or curdling?

If the sauce begins to separate, reduce the heat immediately and whisk in small cold pieces of butter or additional cream cheese off the heat to re-emulsify, then return to very low heat for 30 to 60 seconds to finish.

Can I make this ahead or keep leftovers?

This one is meant to be served fresh, so it is not built around being made ahead. If there is anything left, the general rule still applies: refrigerate within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C) — at 40°F (4°C) or below, and reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

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