Salmon, eggs and spinach
- Splash of vinegar
- 2 eggs
- 2 gluten-free wholemeal Rolls
- 1 heaped cup baby spinach leaves
- 60g smoked salmon
- Watercress, to garnish
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.
Nutrition Info (per serve)
Total fat 13.6g
–Saturated fat 3g
Dietary fibre 4.7g
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