Now THIS is a breakfast… or lunch in fact! Rich in protein and omega-3. Quick to prepare and extremely delicious.
First published at www.transformationcookbook.com
Ingredients:
2 whole eggs
100g smoked salmon
2 cups baby spinach leaves, chopped
1 english muffin (or any bread of your choice)
Hollandaise sauce:
1 egg yolk
1 tbsp white vinegar
1 tbsp flaxseed oil
2 tbsp lemon juice
rock salt & cracked pepper
Optional:
1 tbsp fresh chives, chopped
Step 1 – Whisk together the egg yolk and vinegar until a foam forms. Gradually add the flaxseed oil, a little at a time, and keep whisking until it thickens. Add the lemon juice and season with salt & pepper.
Step 2 – To poach the eggs, you can either use an egg poacher or bring 3 cups of water to the boil with 1 tsp of vinegar and add the eggs. Cooking time is based on how you like your eggs – 3 minutes for soft, 5 minutes for hard.
Step 3 – Whilst the eggs are cooking, toast the muffin.
Then plate up! Muffins first, add some spinach, top with poached eggs, lay the smoked salmon over the eggs, then spoon on some of the Hollandaise sauce. Garnish with chives if you wish.
Store the rest of the sauce in the fridge. Can be used on chicken, steak etc.
Note: Don’t omit or substitute the flaxseed oil because it is rich with Omega-3’s.
