Poached Eggs with Smoked Salmon and Spinach

Make poached eggs with smoked salmon and spinach, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
2 large, about 110 g Egg
80 g Smoked salmon (As sold.)
120 g Spinach
60 g Greek yogurt, 0% fat
A squeeze, for the yogurt Lemon juice
A few sprigs, chopped Fresh dill
2 sprays Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
To taste Black pepper
Ingredient notes on the recipe page.

METHOD
1. Stir the lemon juice, dill and a grind of pepper into the yogurt and set aside.
2. Bring a pan of water to a gentle simmer. Crack each egg into a cup and slide it in, then poach for three minutes until the whites are firm and the yolks give when pressed.
3. While the eggs poach, wilt the spinach in a sprayed pan over a high heat for a minute and press out the water in a sieve.
4. Pile the spinach on a plate, drape the salmon over, sit the eggs on top and spoon the yogurt alongside.

Contains milk, eggs and fish.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/poached-eggs-smoked-salmon-spinach

AI-generated images illustrating the recipe.

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