Poached eggs, spinach and smoked salmon

A delicious breakfast for Christmas Day morning.

Poached egg breakfastIngredients:

300ml (9 ½ fl oz) crème fraiche
2 tsp cornflour
Yolks of three eggs
1 tbsp white wine vinegar
Juice ½ lemon
50g (1 ¾ oz) butter, diced
4 eggs
2 English muffins, halved
200g (6 ½ oz) spinach, steamed
4 slices smoked salmon

Serves:  2-4     Prep time:  20 mins     Cook time:  5 mins

Cals per serving:  644     Fat:  54g

Step One:  To make the sauce, whisk the crème fraiche, cornflour, egg yolks, white wine vinegar and lemon juice over a medium heat until simmering.  Remove from the heat and whisk in the butter.  Season to taste.  Add extra lemon juice, if needed.  Keep warm, whisking occasionally.

Step Two:  Poach the eggs for 3 mins in simmering water.  Toast and butter the muffins.  Divide the steamed spinach between the muffins.   Top with smoked salmon and an egg.  Season and pour over the sauce.

Tip: The spinach can be cooked ahead of time and then reheated in a microwave, if desired.  The eggs can also be poached ahead of time and set aside for 30 mins – reheat them in simmering water just before serving.

Recipe courtesy of Easy Living Magazine

 

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