Poached Egg on Salmon, Silverbeet and Artisan Bread
Smoked Salmon (from us) and as much as you desire
Free range eggs (also available from us)
Your favourite artisan bread, we use Rachel Scott's, Walnut and Honey Rye.
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