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Herby smoked salmon poached eggs


Herby smoked salmon poached eggs

With spinach on thick wholemeal toast

With spinach on thick wholemeal toast

Serves 1

Cooks In15 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 272 14%

  • Fat 13.5g 19%

  • Saturates 4g 20%

  • Sugars 2.7g 3%

  • Salt 1.2g 20%

  • Protein 16.5g 33%

  • Carbs 20.5g 8%

  • Fibre 5g -

Of an adult's reference intake

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

recipe adapted from

Super Food Family Classics

By Jamie Oliver

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.


Watch the video: Scrambled Eggs u0026 Smoked Salmon On Toasted Croissants. Gordon Ramsay (November 2021).