egg speck textures
Appetizer / Lunch / Dinner

Poached Quail Egg & Smoked Salmon Salad

  • Prep time: 15 min
  • Serves: 2 people
This uber-healthy four-ingredient salad is ready in minutes, rich in protein and utterly delicious!

How can a dish with so few ingredients taste so good? It’s a question that we still don’t know the answer to.

Experience the alchemy of soft quail-egg yolk resting on a bed of smoked salmon and mixed greens. Top with balsamic glaze and marvel at the complexity!


    • 6 quail eggs
    • 3.5 oz (100g) smoked salmon
    • 1 bunch lettuce or one box/bag of mixed greens
    • 2 tbsp balsamic glaze or reduction
    • Salt, to taste



In individual serving bowls, lay down half the salad mix and drizzle a tablespoon of the balsamic reduction in each one.


Rip up the smoked salmon into bite-sized pieces and add half to each bowl.


Fill a large skillet with several inches of water. Salt the water heavily and bring it to a boil. Once boiling, reduce heat so that the water is barely simmering. (You should see small bubbles on the bottom of the pan.)


Crack the eggs, one at a time, into a small sieve set over a large bowl. Discard the loose egg whites that drain into the bowl. Carefully place each egg into a small bowl or ramekin, then tip the bowl gently so the egg falls slowly into the simmering water. Using a slotted spoon, gently make sure they are not sticking to the bottom of the pan. Continue cracking eggs and adding them to the water, one at a time.


Cook the eggs, uncovered, for 2 minutes, or until the whites are cooked through and the yolk is soft to touch. Drain them on a paper-towel-lined plate.


Add three poached eggs to each salad bowl with a slotted spoon, putting them right on top!


Sprinkle the salad with salt and serve.

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