Poached Eggs with Dill Salmon
Ingredients
- 4 free-range eggs
- 50g of baby spinach leaves
- Cracked black pepper/salt
- 100g of fresh salmon
- 1 tablespoon of chopped fresh dill.
- 1 teaspoon of lemon juice
Method
1. In a stainless steel saucepan, put in boiling water with a splash of white wine vinegar.
2. Add salt and pepper to the darne of salmon. Sprinkle with lemon juice and grill for 10 minutes. (or in air fryer for 7 minutes)
3. Stir the boiling water in the saucepan and gently break two of the eggs into the swirling water. When cooked remove with a slotted spoon onto kitchen paper. Repeat with the other two eggs.
4. Sprinkle the chopped dill onto the cooked salmon and divide in two
5. Serve on toasted gluten free wholegrain bread topped with spinach, poached eggs and the flaked salmon.
Nutrition
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
Recipe Developed By
