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.
Prep time: 5 minutes
Cook time: 10 minutes
1 slice of gluten free bread
50g of smoked salmon
5 cherry tomatoes
1 handful of rocket
Salt and pepper to taste
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.