Serves: 1
Prep: 5 mins
Cook: 5 mins
★ ★ ★ ☆ ☆

This is one for the ladies out there who are looking for a delicious protein-packed and heavenly breakfast. The light and rich smoked salmon with the runny texture of a hearty fried egg on a slice of crunchy wholegrain bread is simply heavenly and makes for a perfectly balanced breakfast.

Ingredients

2 large British Lion eggs
1 medium thick slice wholegrain bread
60g curly lettuce, washed
50g/2oz sliced smoked salmon
1 (200ml) glass of cranberry juice
Cracked black pepper to serve

Method

Fill a small frying pan with water to a depth of 5cm and heat until it is just simmering. One at a time, crack the eggs and drop them into the hot water, then reduce the heat so the water is gently bubbling. Poach for 3-4mins or until the eggs are cooked to your liking
Meanwhile, toast the bread and place on a plate, drape the smoked salmon on top and heap the lettuce to one side
Using a slotted spoon, carefully lift the eggs from the water and place them on top of the salmon. Top with cracked pepper and serve immediately with a glass of cranberry juice

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★ ★ ★ ☆ ☆

3.2 / 5 rating (16 votes)