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©2016 by North Canterbury Seafood Market

Poached Egg on Salmon, Silverbeet and Artisan Bread

 

Ingredients

  • Smoked Salmon (from us) and as much as you desire

  • Free range eggs (also available from us)

  • Silver beet

  • Your favourite artisan bread, we use Rachel Scott's, Walnut and Honey Rye.

 

Method:

Poach the egg to your liking, whilst doing this slightly toast your bread and

 wilt your silverbeet. 

Once cooked, place silverbeet on your toast, cover with as much

hot smoked salmon as you like, place your poached egg on top. Season with

cracked black pepper and garnish with parsley. Great for breakfast, lunch or

dinner.