Smoked Salmon and Poached Eggs on Toast


 


Smoked Salmon and Poached Eggs on Toast

Serves 1

Cooking Time: 8 minutes

INGREDIENTS

Luss Smokehouse Smoked Salmon (100g)

 

1 Egg

 

Vinegar

 

1 Slice of Bread

 

100g of Spinach

 

METHOD

  1. Crack an egg gently into a small bowl and add a splash of vinegar.

 

  1. Boil a pan of water until it is simmering gently and stir to make a whirlpool for the egg. Slowly tip the egg into the water, making sure the temperature isn’t too high.

 

  1. Leave the egg to cook on its own for 3-4 minutes or until the white has set.

 

  1. Pop some bread or a bagel into the toaster. Once toasted spread some cream cheese and place some of our Beech Smoked Salmon on top.

 

  1. Once the egg is cooked, remove it from the pan using a slotted spoon and pop it on top of the smoked salmon. Finish with a squeeze of lemon juice and you’re ready to serve!