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Poached egg and salmon bagels

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  • Dairy free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • No added sugar

Impress your brunch guests with our recipe for foolproof poached eggs, served with all the tasty trimmings. 

  • Serves4
  • Cook time35 minutes
  • Prep time5 minutes
Poached egg and salmon bagels

Ingredients

  • 1 tbs white vinegar
  • 4 Coles Australian Free Range Eggs
  • 120g pkt Coles Baby Spinach Leaves
  • 2 bagels, split, toasted
  • 100g smoked salmon slices
  • Chopped chives, to serve

Nutritional information

Per serve: Energy: 1195kJ/ 286 Cals (14%), Protein: 19g (38%), Fat: 9g (13%), Sat Fat: 2g (8%), Sodium: 652mg (33%), Carb: 31g (10%), Sugar: 4g (4%), Dietary Fibre: 3g (10%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Bring a medium saucepan of water to simmer. Add the vinegar (this helps the egg whites hold together during poaching). Crack 1 egg into a small cup. Stir the water to make a whirlpool then, from just above the water, gently pour the egg into the centre of the whirlpool. Cook, without stirring, for 4 mins for a soft yolk* or 8 mins for a hard yolk. Use a slotted spoon to carefully transfer the egg to a plate lined with paper towel to absorb any water. Repeat with the remaining eggs, 1 at a time.

  2. Step 2

    Meanwhile, heat a medium frying pan over medium heat. Spray with olive oil spray. Add the spinach and cook, turning occasionally, for 2-3 mins or until spinach wilts.

  3. Step 3

    Divide the bagel halves among serving plates. Top with wilted spinach, smoked salmon, poached eggs and chives. Season with pepper to serve.

    *A runny yolk is considered to be a raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.

Poached egg and salmon bagels

Poached egg and salmon bagels
  • Serves4
  • Cook time35 minutes
  • Prep time5 minutes
Ingredients
  • 1 tbs white vinegar
  • 4 Coles Australian Free Range Eggs
  • 120g pkt Coles Baby Spinach Leaves
  • 2 bagels, split, toasted
  • 100g smoked salmon slices
  • Chopped chives, to serve
    Description

    Impress your brunch guests with our recipe for foolproof poached eggs, served with all the tasty trimmings. 

    Method
    1. Step 1

      Bring a medium saucepan of water to simmer. Add the vinegar (this helps the egg whites hold together during poaching). Crack 1 egg into a small cup. Stir the water to make a whirlpool then, from just above the water, gently pour the egg into the centre of the whirlpool. Cook, without stirring, for 4 mins for a soft yolk* or 8 mins for a hard yolk. Use a slotted spoon to carefully transfer the egg to a plate lined with paper towel to absorb any water. Repeat with the remaining eggs, 1 at a time.

    2. Step 2

      Meanwhile, heat a medium frying pan over medium heat. Spray with olive oil spray. Add the spinach and cook, turning occasionally, for 2-3 mins or until spinach wilts.

    3. Step 3

      Divide the bagel halves among serving plates. Top with wilted spinach, smoked salmon, poached eggs and chives. Season with pepper to serve.

      *A runny yolk is considered to be a raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.