Fish for breakfast is a good change from steak and pork. The eggs boil while the salmon sears, so both are ready together.
Pork Breakfast Patties
Ground pork and salt pressed into thin patties and fried crisp. Nothing else in them, and they freeze…
Seared Salmon and Soft-Boiled Eggs
A crisp-skinned salmon fillet with jammy six-and-a-half-minute eggs and butter. A light breakfast in 12 minutes.
Recipe
Seared Salmon and Soft-Boiled Eggs
- Prep
- 3 min
- Cook
- 9 min
- Total
- 12 min
- Meat
- Eggs, Fish and seafood
- Method
- Pan-seared
Strict carnivore: only meat, fish, eggs, butter or animal fat, salt and water. Our ingredient policy
Method
- Bring a small pan of water to a boil. Lower in the eggs straight from the fridge and boil for 6½ minutes, then move them to cold water.
- Meanwhile pat the salmon dry, salt it and cook skin side down in the butter over medium-high heat for 5 minutes. Flip and cook 1 to 2 minutes more, until it reaches 145°F (USDA's minimum for fish).
- Peel and halve the eggs and serve with the salmon, spooning the pan butter over both.
Tips
Add 1 minute to the eggs for a firmer yolk.
Storage and reheating
Peeled soft-boiled eggs keep 2 days in the fridge; cooked salmon keeps 2 days.
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