Poached egg and smoked salmon sandwich

Prep and cook time: 20 min
Difficulty: medium

Cannot be frozen

(4 servings)

Ingredients:
4 very fresh eggs
2 (English) muffins, split in half and toasted
2 tbsp butter
1 handful baby spinach ( great for choline content )  leaves
125 g smoked salmon
3 tbsp sour cream, lightly whipped

Method:

1. Bring a wide pan of salted water to the boil then turn the heat down to a very gently simmer. Carefully break the eggs into the pan and poach for 3-4 minutes.
2. While the eggs are cooking, spread the muffins with the butter, add the spinach leaves and smoked salmon then spoon over the sour cream.
3. Remove the eggs from the pan with a slotted spoon, place on top of the muffins, season with salt and pepper and serve immediately.