Salmon and egg on ciabatta

Salmon and egg on ciabatta
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Method

  1. Fill a shallow pan with water (about 3cm deep) and bring to a simmer.
  2. Add some vinegar (1 tbsp per 1 litre of water) to help the egg hold its shape. Then break the eggs into a separate small cup.
  3. Gently tip the eggs into the simmering water and poach for 2-3 minutes.
    Slice the ciabatta rolls in half and lightly toast.
  4. Place the spinach in a small bowl and pour over boiling water, leave for 30 seconds and then drain.
  5. Place the toasted ciabatta rolls on a plate, spread the wilted spinach leaves evenly across the rolls.
  6. Drape on the smoked salmon and top with the poached egg.
    Season with salt and pepper to taste.

This recipe is from Schär gluten free.

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Tip

These foods are rich in vitamin B12 and iron, vital for boosting energy and preventing fatigue, the addition of spinach provides an extra B-vitamin boost

Ingredients

2 Schär Brown Ciabatta Rolls
20g baby spinach leaves

60g smoked salmon

2 medium eggs
1 tsp of vinegar

pinch of sea salt and pepper to taste

Notes

Time: 15 mins
Serves: 2
Nutrition: n/a