Smoked mackeral with spinach and eggReviewed by our expert panel
(at time of publication)
- 1 packet smoked mackerel
- olive oil
- 1 onion
- 1 packet baby spinach
- 2 eggs
- 1 packet pita bread
1 Warm a pan over a moderate heat with a tablespoon of olive oil.
2 Slice the onion finely. Add to the pan and cook gently until the onion is soft.
3 In the meantime, poach the eggs.
4 Turn off the heat in the onion pan and add the spinach, allowing the heat of the pan to wilt it. Season with salt, pepper and lemon juice.
5 Place the spinach on a warm plate, top with the smoked mackeral fillets and place the poched egg on top.
6 Serve with toasted pita bread.
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