Herby Poached Egg and Smoked Salmon on Sourdough Toast

Whenever I read through a recipe book I look longingly at some of the delicious ideas for breakfasts, but I keep going past that section because I never have time to make an elaborate breakfast. Fool that I am, quite often all it takes is a little forward planning and a delicious and different breakfast can be on the table in ten minutes – the same time it takes to prepare my usual boiled eggs and toast.

I saw Jamie Oliver make this on his most recent TV series and it sounded, and looked, so delicious that I was determined to make it myself. I’m so glad I did, it required no forethought – besides having the ingredients to hand – and it really was on the table in ten minutes.  This would make a great light lunch as well.

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RECIPE – serves 2

extra virgin olive oil
a few fresh chives, finely chopped
1 red chilli, deseeded and finely sliced
2 large eggs
2 thick slices of sourdough, toasted
cream cheese
smoked salmon, roughly chopped
a large handful of spinach
Tabasco sauce
1 lemon


METHOD 

Lay two 40cm sheets of non-PVC clingfilm flat on a work surface and rub with a little oil. Place one at a time into a cup and push down to create a well to hold the egg.

Sprinkle the chopped chives and chilli in the centre of the sheet, then carefully crack the egg on top. Pull in the sides of the clingfilm and be sure to gently squeeze out any air around the egg. Twist, then tie a knot in the clingfilm to secure the egg snugly inside. Repeat with the other egg in the other sheet.

Your egg parcels should look like this:

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Poach the egg parcels in a pan of simmering water for 6 to 7 minutes for soft-poached, or until cooked to your liking.

Place a colander or steamer above the pan and wilt the spinach as the egg poaches.

Meanwhile, toast the bread and spread the cream cheese on it like butter. Scatter the smoked salmon over the cream cheese. Squeeze any excess liquid out of the spinach, then spoon over the toast.

Snip open the clingfilm parcel, unwrap the egg and place proudly on top. Dot with a little Tabasco and serve with a wedge of lemon for squeezing over, then season and tuck in.

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