Prep and cook time: 20 min
Cannot be frozen
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
- 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.
- While the eggs are cooking, spread the muffins with the butter, add the spinach leaves and smoked salmon then spoon over the sour cream.
- Remove the eggs from the pan with a slotted spoon, place on top of the muffins, season with salt and pepper and serve immediately.