The finished recipe. Poached Eggs with Smoked Salmon and SpinachIngredients 1 to 6. 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 dillIngredients 7 to 8. 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 pepperStep 1. Stir the lemon juice, dill and a grind of pepper into the yogurt and set aside.Step 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.Step 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.Step 4. Pile the spinach on a plate, drape the salmon over, sit the eggs on top and spoon the yogurt alongside.
Fuel8
