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Tea-poached salmon with eggs

Tea-poached salmon with eggs


Earl Grey flavours the fish delicately, and pairs well with the lemony ricotta in this impressive brunch dish.

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    2223kj 531kcal
  • Fat
    High 37%
  • Saturates
    Med 29%
  • Sugar
    Low 4%
  • Salt
    Med 20%

% of adult’s reference intake | Carbohydrates per serving : 33g


  • 3 Fairtrade Earl Grey teabags
  • 2 Co-op farmed salmon fillets
  • 125g bag Co-op baby spinach
  • 60g Co-op Italian ricotta
  • 1 lemon, ¼ zested, then cut into wedges
  • 2 slices Co-op Irresistible sourdough bloomer
  • 1 tsp Co-op olive oil
  • 2 Co-op British free range eggs, poached
  • 1 tsp Co-op seed mix, toasted
  • Small handful chives, chopped (optional)


  1. Bring a pan of water to the boil and add the teabags. Set aside, off the heat, for 5 mins to stew, then remove the bags. Add the salmon, then cook over a medium heat for 4-5 mins, until just cooked. Remove the fish from the pan, then flake into pieces with a fork.
  2. Pour the tea-infused water over the spinach in a large colander to wilt. Leave to cool then sqeeze out the excess water and chop. Mix with the ricotta, lemon zest and seasoning.
  3. Brush the sourdough with the oil and toast on a hot griddle. Top with the spinach mixture, salmon and a poached egg each, then sprinkle over the seeds and chives, if using. Serve with the lemon wedges.

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