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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