Smoked Salmon, Potato Rösti and Poached Eggs

  • 15MINS
  • 20MINS
  • 372KCAL

Smoked Salmon, Potato Rösti and Poached Eggs are the perfect slimming friendly breakfast or brunch. Low calorie counting and Weight Watchers friendly!

NutritionPer Serving

  • Calories372
  • Carbs36g
  • Protein22g
  • Fat11g
  • Saturates3g
  • Sugars2g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

Smoked Salmon, Potato Rösti and Poached Eggs is the perfect slimming friendly combination for breakfast or brunch – plus it’s low calorie and Weight Watchers friendly!

We’re often busy in the morning and sometimes have a late breakfast, so this is ideal.

We’re big fans of smoked salmon and poached eggs on toast, but we never really fancy eating bread so early in the day – so we thought we’d try it with a potato instead of bread. The result was this Smoked Salmon, Potato Rösti and Poached Eggs dish, and it turned out really well! If you’re not a fan of smoked salmon, you can always use a few bacon medallions instead.

When you’re making the rösti for this Smoked Salmon, Potato Rösti and Poached Eggs recipe, it’s really important that you squeeze out as much moisture as you can from the potatoes – that way, they will hold their shape and colour nicely.

For the poached eggs, try the ‘boil in the bag’ method – it certainly saves on the washing up! Take a piece of cling film, place it in a ramekin, then spray it with a little low calorie cooking spray. Crack in the egg and season. Gather up the corners of the cling film and twist the top to seal it. They can then be placed in a pan of simmering water for 4-6 minutes, for perfect poached eggs.

If you like them runny, then medium sized eggs take about 4 minutes. Low calorie cooking spray is perfect for ensuring the eggs don’t stick to the cling film.

What diets is this Smoked Salmon, Potato Rösti and Poached Eggs recipe suitable for?

This Smoked Salmon, Potato Rösti and Poached Eggs recipe is suitable for gluten free diets.

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Smoked Salmon, Potato Rösti and Poached Eggs recipe?

  • You need to count 10 Points per portion of this Smoked Salmon, Potato Rösti and Poached Eggs recipe if you’re on WW Green.
  • You need to count 6 Points per portion of this Smoked Salmon, Potato Rösti and Poached Eggs recipe if you’re on WW Blue.
  • You need to count 2 Points per portion of this Smoked Salmon, Potato Rösti and Poached Eggs recipe if you’re on WW Purple.

Do you need any special ingredients to make Smoked Salmon, Potato Rösti and Poached Eggs?

You don’t need any special ingredients for this recipe.

How many Calories are in this Smoked Salmon, Potato Rösti and Poached Eggs recipe?

There are 372 calories per portion in this Smoked Salmon, Potato Rösti and Poached Eggs recipe, which means it falls into our Everyday Light category.

To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.

This Smoked Salmon, Potato Rösti and Poached Eggs is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

For the rösti

Step 1

Grate the potato into the a clean tea towel. Fold the towel around the potato to form a ball and squeeze to remove as much moisture as possible, then season.

Step 2

Heat a non stick frying pan over a medium heat and a few sprays of low calorie cooking spray. Place a metal chef’s ring or metal pastry cutter inside the frying pan carefully fill with grated potato. Using the back of a spoon, gently push down to make a compact cake. Remove the ring and repeat with the remaining potato. If you use a 2inch ring you should get 3-4 röstis.

Step 3

Fry the rösti for 3-4 minutes on both sides, or until golden-brown all over and tender all the way through.

Step 4

Season with salt, then remove from the pan, place on the plate and top with the smoked salmon.

For the eggs

Step 1

Fill a small saucepan half-full with water and bring to the boil. Once boiling, lower to medium heat.

Step 2

Tear 2 pieces of cling film (it should be at least double the width of the ramekin) and place the sheet of cling film in a ramekin. Spray with oil, and sprinkle with a little salt and pepper and break the egg into the cling film.

Step 3

Gather up the edges and twist it, making sure that you have the egg enclosed well (you can use a rubber band to secure it) Repeat with the second egg. Carefully place them in the simmering water.

Step 4

Cook for 4 minutes (longer if you don’t like your eggs quite so runny) until the egg whites have set. Lift the egg out of the water using a slotted spoon, carefully unwrap the eggs and lift them out of the cling film using a spoon and place them on top of the smoked salmon.

Step 5

Serve with a good helping of veggies.

What could I serve alongside this Smoked Salmon, Potato Rösti and Poached Eggs?

The following recipes would go great with our Smoked Salmon, Potato Rösti and Poached Eggs recipe:

Tomato Bruschetta pinchofnom.com
Easy Peasy
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  • 107KCal
Bacon, Onion and Potato Bake pinchofnom.com
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How do you know when this Smoked Salmon, Potato Rösti and Poached Eggs dish is cooked?

Fry the rösti for 3-4 minutes on both sides, or until golden-brown all over and tender all the way through.

Cook the eggs for 4 minutes (longer if you don’t like your eggs quite so runny) until the egg whites have set. Lift the egg out of the water using a slotted spoon, carefully unwrap the eggs and lift them out of the cling film using a spoon and place them on top of the smoked salmon

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep these Smoked Salmon, Potato Rösti and Poached Eggs in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Smoked Salmon, Potato Rösti and Poached Eggs in the fridge for approximately 3 days or so.

Can I freeze this Smoked Salmon, Potato Rösti and Poached Eggs recipe?

We don’t recommend freezing this recipe.

How do I reheat these Smoked Salmon, Potato Rösti and Poached Eggs?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

Our NEW cookbook Everyday Light is OUT NOW!

Smoked Salmon, Potato Rösti and Poached Eggs

Smoked Salmon, Potato Rösti and Poached Eggs are the perfect slimming friendly breakfast or brunch. Low calorie counting and Weight Watchers friendly!
  • Prep Time
    15 MINS
  • Cook Time
    20 MINS
  • KCals 372
  • Carbs 36G
WW Points
  • 10 Green
  • 6 Blue
  • 2 Purple

Ingredients

  • 1 large potato grated
  • 2 slices smoked salmon you can use bacon medallions if you prefer
  • salt and pepper to taste
  • low calorie cooking spray

For the poached eggs you will need

  • 2 medium eggs
  • small pan of water
  • slotted spoon
  • cling film
  • ramekin or small bowl/cup
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

For the rösti
  1. Grate the potato into a clean tea towel. Fold the towel around the potato to form a ball and squeeze to remove as much moisture as possible, then season.
  2. Heat a non stick frying pan over a medium heat and a few sprays of low calorie cooking spray. Place a metal chef’s ring or metal pastry cutter inside the frying pan carefully fill with grated potato. Using the back of a spoon, gently push down to make a compact cake. Remove the ring and repeat with the remaining potato. If you use a 2 inch ring you should get 3-4 röstis
  3. Fry the rösti for 3-4 minutes on both sides, or until golden-brown all over and tender all the way through.
  4. Season with salt, then remove from the pan, place on the plate and top with the smoked salmon.
For the eggs
  1. Fill a small saucepan half-full with water and bring to the boil. Once boiling, lower to medium heat.
  2. Tear 2 pieces of cling film (it should be at least double the width of the ramekin) and place the sheet of cling film in a ramekin. Spray with oil, and sprinkle with a little salt and pepper and break the egg into the cling film.
  3. Gather up the edges and twist it, making sure that you have the egg enclosed well (you can use a rubber band to secure it). Repeat with the second egg. Carefully place them in the simmering water.
  4. Cook for 4 minutes (longer if you don't like your eggs quite so runny) until the egg whites have set. Lift the egg out of the water using a slotted spoon, carefully unwrap the eggs and lift them out of the cling film using a spoon and place them on top of the smoked salmon.
  5. Serve with a good helping of veggies

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Our NEW cookbook Everyday Light is OUT NOW!

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3 comments

See what others have to say

James BSunday 18th August 2019

These look great! The picture looks as though there is onion also in them – but it isn’t in the recipe.

Reply

    Emma TMonday 23rd September 2019

    Hi James,

    You can add a small, finely sliced onion to the potato mix if you wish ????

    Reply

Sharon TurnerFriday 6th October 2017

I love the idea of using a pastry cutter, would never have thought of that. I am going to combine this idea with the sweet potato and carrot rosti recipe as I have potatoes and carrots to use up.

Reply

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