Poached Egg & Smoked Salmon Protein Plate

• 4eggs
• 1 tbspwhite wine vinegar
• 150 gsmoked salmon
• 2slices sourdough or rye bread, about 50 g each (100 g total), toasted
• 100 gbaby spinach
• 100 gcherry tomatoes, halved
• 1 tbspextra virgin olive oil
• 1ripe avocado, sliced
• Fine salt, to taste
• 1 tspchilli flakes
• 1lemon, cut into wedges
• 40 gcream cheese, optional (optional)
• 80 gpickled cucumber, optional (optional)
• Black pepper, to taste

Method

1. 1Heat the olive oil in a small pan over medium heat. Add the baby spinach and cook for about 2 minutes, tossing, until just wilted and glossy. Season with salt and pepper, then slide off the heat.
2. 2Bring a wide shallow pan of water to a gentle simmer and add the vinegar. Crack each egg into a small cup and slide it gently into the water, leaving space between them; do not swirl the water once eggs are in. Poach for 3–4 minutes, until the whites are set, or longer for firmer yolks. Work in two batches if needed, then drain with a slotted spoon.
3. 3Toast the rye or sourdough until deep golden and arrange one slice on each plate. Spread with the optional cream cheese if using, then pile the wilted spinach on top.
4. 4Drape the smoked salmon over the spinach in loose folds. Fan the avocado slices alongside and scatter over the cherry tomatoes.
5. 5Settle two poached eggs on each plate. Season with black pepper and taste before adding salt because the salmon is salty, scatter with chilli flakes, and add the optional cucumber pickle if using.
6. 6Finish with lemon wedges for squeezing at the table.

Per serving

kcal

653

protein

43g

fibre

10.4g

carbs

41.2g

fat

36.8g