Poached eggs with sustainably sourced smoked salmon on a bed of rocket and spinach are three ingredients which are a match made in heaven. Designed to be a decadent and light protein packed breakfast or brunch. Around 10 minutes to whip together. A great dish for a weekend treat.
*Tip the salmon is high in protein with 23g in every 100g you eat is protein. It also has some good fatty acids and a good percentage of Omega 3 which are essential in our diet, they help reduce the risk of allergies, heart disease, infections and PMS are just to name a few . Eggs are also a great source of protein. Frying them however can destroy the essential fatty acids. Spinach and rocket is a wonderful leafy green which is absolutely brilliant at helping break down protein, it will help your body digest the protein and does wonders to your digestive system.
100g Sustainably sourced Smoked Salmon
4 x Organic Eggs
2 Cups Spinach/Rocket, washed
Optional couple of handfuls of fresh mint leaves
1 Lemon, quartered
Sea Salt & Black Pepper
- In a large frying pan. Fill with water halfway and add a capful of cider vinegar to stop the eggs from sticking. Bring to the boil and then bring it back down to a gentle simmer to add the eggs individually. Tip* I usually crack them in a soup ladle and slowly lower them in one by one. They take around 4-5 minutes to cook with a runny yolk.
- Load up your plates with spinach/rocket on the bottom. then half of the salmon. Add your eggs. Add an optional couple of leaves of mint and serve with some fresh lemon and a sprinkling of sea salt and pepper. Tuck in