Poached Eggs with Smoked Salmon and Spinach
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Hollandaise would put roughly 200 kcal on this plate. The yogurt does the same job of something cold and sharp against the yolk for 34.
Smoked salmon and the eggs between them give 42 g of protein, which is a lot for a breakfast under 400.

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