Salmon, eggs and spinach

1 Fill a shallow pan with water (about 3cm deep), add a splash of vinegar and bring to a simmer. Break the eggs into separate small cups, then gently tip the eggs into the simmering water. Poach for 2–3 min.

2 Meanwhile, slice the ciabatta rolls in half and lightly toast.

3 Divide the toasted rolls between 2 plates, then top with the spinach, smoked salmon and poached eggs.

4 Season with black pepper, then serve garnished with watercress.