• Jo Leccacorvi

Salmon and poached eggs

This is one of my favourite breakfasts to have a the weekend. Why not add some smoked salmon for some extra protein and add some healthy fats.


Serves 1

Prep time: 5 minutes

Cook time: 10 minutes


Ingredients

2 eggs

1 slice of gluten free bread

50g of smoked salmon

5 cherry tomatoes

1 handful of rocket

Salt and pepper to taste





Method

  • Bring a saucepan of water to boil.

  • While you're waiting for the water to boil slice the tomatoes in half and add them, along with the rocket and salmon, to a plate.

  • Toast the bread in the toaster.

  • When the water has boiled turn the heat down to the lowest setting and stir the water.

  • Carefully crack the eggs into the water and cook for around four minutes.

  • Lift the eggs out of the water with a slotted spoon and dab on a tea towel to remove any excess water. Serve the eggs on the toast. Season to taste with the salt and pepper.

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