Ingredients
2 eggs
25g (2 slices) smoked salmon
1 cup rocket leaves
Pepper
White Vinegar
Bring to the boil a small saucepan half filled with water and a splash of white vinegar, reduce heat to a high simmer stir to create a well and crack the eggs one by one into the water to poach to desired texture.
Plate up rocket and smoked salmon. Spoon the eggs out of the saucepan once ready and drain excess water. Add eggs on top of the rocket and season with cracked pepper. Serves 1
Nutritional Value
Calories 200
Protein 17.2g
Carbohydrates 0.25g
Fat 13g
