Eggs, salmon and spinach
Boil water in a saucepan over medium temperature and cook the eggs for 7 minutes.
Drain the water from the saucepan. Rinse the eggs under cold water then tap the shell with the back of the spoon to break the shell. Peel the shell off.
Cut the eggs in half and place in a bowl
Add the smoked salmon and spinach to the bowl. Season with salt and pepper
Drizzle lemon over the top and serve
Serves 1
Category 1 recipe
1 cup baby spinach leaves
170g smoked salmon
2 free range eggs
1 lemon wedge
Category 2 recipe
1 cup baby spinach leaves
170g smoked salmon
3 free range eggs
1 lemon wedge
Category 3 recipe
1 cup baby spinach leaves
170g smoked salmon
4 free range eggs
1 lemon wedge
