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Baked Eggs Alaska with Wild Alaska Pink Salmon

Made with delicious Alaska Pink Salmon, this recipe brings breakfast eggs to a whole other level. This flavorful and savory dish is made to impress!

Recipe by Rachel Green

1	green chili, deseeded and thinly sliced
1	small red onion, peeled and finely chopped
3 vine	tomatoes, seeds removed and chopped
1 tbsp	cider vinegar
	Sea salt flakes
	Freshly ground black pepper
	A pinch of sugar
1 tbsp	olive oil, plus extra for frying
A small bunch	fresh dill, chopped
A small bunch	fresh chives, finely chopped
3 1/2 tbsp	butter
2	shallots, peeled and finely chopped
120 g	fresh spinach/zuccini/asparagus
160 ml	light cream
160 ml	heavy cream
1 tbsp	Dijon mustard
	Grated zest of 1 lemon
	Freshly grated nutmeg
	A good pinch of white pepper
1 large can	Alaska pink salmon, drained
4	large eggs
	Toasted sourdough, to serve
	Lemon wedges, to serve

Step 1
To make the relish place the chilli, 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
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 colour the shallots.
Step 3
Add the zuccini / spinach / 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
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
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
Serve with the red onion and dill relish and lashings of toasted sourdough and wedges of lemon.

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