Poached Eggs and Smoked Salmon in an Orange Sauce

Poached Eggs and Smoked Salmon in an Orange Sauce

Poached eggs, with potato pancakes and slices of smoked salmon, in an orange and Cointreau sauce.

Usually served for a brunch, but equally appreciated in other occasions.

4 servings
Preparation 15 min
Cooking 40 min

330 calories per serving 


2 potatoes   400 g
2 eggs size large, for the pancakes    
1/4 cup cream 15%, for the pancakes   65 mL
1/4 cup fresh dill, chopped   8 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
1 tbsp canola oil   15 mL
4 eggs size large, for poaching    
1 tbsp wine vinegar   15 mL
1 shallots, finely chopped   40 g
1 oranges, for fruit and zest   180 g
2 tbsp butter, unsalted   28 g
1/4 cup white wine   65 mL
1/4 cup cream 15%, for the sauce   65 mL
2 tbsp Cointreau, or Grand Marnier [optional]   30 mL
4 slices smoked salmon   55 g

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.


The various steps for this recipe may be done in parallel. The potato pancakes and poached eggs can be prepared a few days in advance, and the final assembly may be done at the very last minute.

Prepare the potato pancakes

  1. Boil the potatoes in their skins until they are soft, about 15-20 min depending on their size. Drain the potatoes, then peel them while they are still warm. Place the potatoes in a bowl and mash them until they become puréed.
  2. Beat the eggs then add them to the potatoes. Pour in the cream, then finely chop the dill and add it to the bowl. Season with salt and pepper. Mix well. Chill the mixture a few minutes until it becomes firm, then divide it into pancakes (1 per serving).
  3. Heat the oil in a thick-bottom pan over medium-high heat. When the pan is hot, add the potato pancakes and cook them about 3-4 min per side, turning them once, until they are golden-brown. Transfer the pancakes to a plate and keep them warm in the oven.

Prepare the poached eggs

  1. Poach the eggs 3 min in a skillet of simmering water, with one tablespoon of vinegar. Set aside.

Prepare the orange sauce

  1. Finely chop the shallot. Grate the zest of the orange, then peel it and cut the fruit into bite-size pieces.
  2. Melt the butter in a pan over medium-high heat. Add the shallot then sauté 2 min. Add the zest and orange pieces, then sweat 2 min. Pour in the wine, then reduce until it has evaporated. Pour in the cream and Cointreau (optional). Cook a few minutes to reduce to the desired consistency for a sauce. Set aside.

Assemble the dish

  1. Put one pancake on each warmed plate. Arrange one smoked salmon slice on top of each pancake, then place the poached egg on top. Pour the sauce over the egg and serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (260g)


% DV*

* DV = Daily Value




19 g

29 %

Saturated 8 g
+ Trans 0.3 g

41 %


350 mg


310 mg

13 %


23 g

8 %


2 g

8 %


4 g


15 g

Vitamin A

25 %

Vitamin C

50 %


8 %


15 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 1 serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 1 serving

More info


Free :
Added Sugar
Source of :
Calcium, Copper, Fibre, Iron, Manganese, Omega-3, Vitamin B1, Vitamin K, Zinc
Good source of :
Magnesium, Niacin, Phosphorus, Vitamin A, Vitamin B6, Vitamin C, Vitamin E
Excellent source of :
Folacin, Pantothenic Acid, Potassium, Selenium, Vitamin B12, Vitamin B2, Vitamin D

More info

This recipe is in the following categories: Eggs | First courses/Appetizers | Main courses/Entrées | Diabetes-friendly | High Vitamin D | Kosher | Source of Omega-3 | Poach | Brunch

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