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.