Jamie Oliver

Herby smoked salmon poached eggs

With spinach on thick wholmeal toast

Herby smoked salmon poached eggs

Serves 1
Cooks In15 minutes
DifficultyNot too tricky
Healthy
Nutrition per serving
  • Calories
    272
    14%
  • Fat
    13.5g
    19%
  • Saturates
    4g
    20%
  • Protein
    16.5g
    33%
  • Carbs
    20.5g
    8%
  • Sugars
    2.7g
    3%
  • Salt
    1.2g
    20%
  • Fibre
    5g
    -

Of an adult's reference intake

Super Food Family Classics
recipe adapted from

Super Food Family Classics

By Jamie Oliver
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Ingredients

  • extra virgin olive oil
  • a few fresh chives
  • 10 g smoked salmon , from sustainable sources
  • 1 large free-range egg
  • 80 g spinach
  • 1 thick slice of seeded wholemeal bread , (50g)
  • 1 heaped teaspoon cream cheese
  • 1 lemon
  • extra virgin olive oil
  • fresh chives
  • ⅓ oz smoked salmon, from sustainable sources
  • 1 large free-range egg
  • 3oz spinach
  • 1 thick slice of whole-grain bread with seeds (1¾ oz)
  • 1 heaping teaspoon cream cheese
  • 1 lemon
Tap For Method
Super Food Family Classics
recipe adapted from

Super Food Family Classics

By Jamie Oliver

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Tap For Ingredients

Method

  1. Lay a 40cm sheet of non-PVC clingfilm flat on a work surface and rub with a little oil.
  2. Finely chop a few fresh chives and sprinkle in the centre of the sheet, then slice and lay over the salmon and carefully crack the egg on top.
  3. Pull in the sides of the clingfilm and – very important – gently squeeze out any air around the egg. Twist, then tie a knot in the clingfilm to secure the egg snugly inside.
  4. Poach the parcel in a pan of simmering water for 6 to 7 minutes for soft-poached, or until cooked to your liking.
  5. Place a colander or bamboo steamer above the pan and wilt the spinach as the egg poaches.
  6. Meanwhile, toast the bread and spread the cream cheese on it like butter.
  7. Squeeze any excess liquid out of the spinach, then spoon over the toast.
  8. Snip open the clingfilm parcel, unwrap the egg and place proudly on top. Serve with a wedge of lemon for squeezing over, then season and tuck in.
  1. Lay a 16­-inch sheet of non­-PVC plastic wrap flat on a work surface and rub with a little oil.
  2. Finely chop the chives and sprinkle in the center of the sheet, then slice and lay over the smoked salmon and carefully crack the egg on top.
  3. Pull in the sides of the plastic wrap and—very important—gently squeeze out any air around the egg. Twist, then tie a knot in the plastic wrap to secure the egg snugly inside.
  4. Poach the parcel in a pan of simmering water for 6 to 7 minutes for soft­-poached, or until cooked to your liking.
  5. Place a colander or bamboo steamer above the pan and wilt 3 oz of spinach as the egg poaches.
  6. Meanwhile, toast the bread and spread the cream cheese on it like butter. Squeeze any excess liquid out of the spinach, then spoon over the toast.
  7. Snip open the plastic wrap parcel, unwrap the egg, and place proudly on top. Serve with a wedge of lemon for squeezing over, then season and tuck in.

Tip

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Nutrition per serving
  • Calories
    272
    14%
  • Fat
    13.5g
    19%
  • Saturates
    4g
    20%
  • Protein
    16.5g
    33%
  • Carbs
    20.5g
    8%
  • Sugars
    2.7g
    3%
  • Salt
    1.2g
    20%
  • Fibre
    5g
    -

Of an adult's reference intake