- 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
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.