This makes a perfect weekend brunch. I love inviting friends
over and making this one for them.
large handful of baby
1 medium egg
1/4 tsp coconut oil
3 spring onions, sliced
salt and pepper
1 tbsp light mayonnaise
1 tsp Dijon mustard
1 tsp hot vegetable or
1 thick slice of toasted rye
bread (or sourdough or good white)
100g sliced smoked salmon
1–2 tsp dill or chives,
finely chopped, to serve
Simmer the spinach in a saucepan of boiling water for
1–2 minutes, or until just wilted. Drain in a sieve, pressing
down with the back of a spoon, and discard excess liquid.
Roughly chop and set aside.
Meanwhile, poach the egg by bringing a pan of water to
the boil. Crack in the egg and poach at a gentle simmer
for 3–4 minutes, or until cooked to your liking.
Melt the oil in a non-stick frying pan and add the
spring onions and the drained spinach. Season,
stir and cook for 2–3 minutes until warmed through.
In a small bowl, whisk together the mayonnaise, mustard
and the stock until smooth.
Chuck the toast on a plate and top with the spinach and
the smoked salmon.
Top with the poached egg and drizzle over the mustard
sauce. Sprinkle over the dill or chives, then season to taste
and tuck in.
Recipes and images from The Fat Loss Plan by Joe Wicks. Available now, Bluebird, RRP $34.99. Buy the book here.
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