Poaching is probably the very best way to cook eggs – it’s so easy and it’s low calorie as you don’t add a single drop of extra fat. However, don’t forget to use the freshest eggs you can afford as it’ll make all the difference.
Dash of white vinegar
200g spinach leaves
350g Scottish smoked salmon, thinly sliced
A twist of black pepper
1. Bring a large saucepan of water to the boil and add a dash of white vinegar. Crack each egg individually into a ramekin or small cup and then slide it into the water. It’s important not to overcrowd the pan so I recommend you only cook 3 at one time. Cook for a minute at a rolling boil, then reduce to a simmer and cook for a further 2 minutes.
2. Remove the eggs with a slotted spoon and place briefly in a pan of cold water to remove any trace of vinegar, then place on a sheet of kitchen paper.
3. Place a pile of spinach leaves on each serving plate and top with smoked salmon and 3 poached eggs. Finish with a twist of black pepper and serve immediately.