Poached Egg and Salmon Bagels

Ingredients

1 Tbs white vinegar
4 free-range eggs
120 g packet baby spinach leaves
2 bagels, split, toasted
100 g smoked salmon slices
Chopped chives, to serve

Method

Bring a medium saucepan of water to simmer. Add the vinegar (this helps the egg whites hold together during poaching). Crack 1 egg into a small cup. Stir the water to make a whirlpool then, from just above the water, gently pour the egg into the centre of the whirlpool. Cook, without stirring, for 4 minutes for a soft yolk or 8 minutes for a hard yolk. Use a slotted spoon to carefully transfer the egg to a plate lined with paper towel to absorb any water. Repeat with the remaining eggs, 1 at a time.

Meanwhile, heat a medium frying pan over medium heat. Spray with olive oil spray. Add the spinach and cook, turning occasionally, for 2-3 minutes or until spinach wilts.

Divide the bagel halves among serving plates. Top with wilted spinach, smoked salmon, poached eggs and chives. Season with pepper to serve.

Credits: Coles

Photo Credits: Coles