Herby smoked salmon poached eggs
With spinach on thick wholemeal toast
Herby smoked salmon poached eggs
With spinach on thick wholemeal toast
“This magic poached egg recipe is super-simple – it's a great trick to have up your sleeve for brekkie. ”
Serves 1
Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 272 14%
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Fat 13.5g 19%
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Saturates 4g 20%
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Sugars 2.7g 3%
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Salt 1.2g 20%
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Protein 16.5g 33%
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Carbs 20.5g 8%
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Fibre 5g -
Of an adult's reference intake
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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
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Method
- Lay a 40cm sheet of non-PVC clingfilm flat on a work surface and rub with a little oil.
- 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.
- 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.
- Poach the parcel in a pan of simmering water for 6 to 7 minutes for soft-poached, or until cooked to your liking.
- Place a colander or bamboo steamer above the pan and wilt the spinach as the egg poaches.
- 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.
- 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.
- Lay a 16-inch sheet of non-PVC plastic wrap flat on a work surface and rub with a little oil.
- 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.
- 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.
- Poach the parcel in a pan of simmering water for 6 to 7 minutes for soft-poached, or until cooked to your liking.
- Place a colander or bamboo steamer above the pan and wilt 3 oz of spinach as the egg poaches.
- 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.
- 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.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited