-
Lay a 40cm sheet of non-PVC
cling film flat on a work surface and rub with a little
oil. Finely chop the chives and
sprinkle in the centre of the sheet, then slice and lay
over the salmon and carefully crack the egg on top. Pull in the sides of the
clingfilm and - very important - gently squeeze out any
air around the egg. Twist, then tie a knot in the
clingfilm to secure the egg snugly inside.
-
To make this easier, you can
put the buttered salmon in a ramekin, and crack the egg in
it.
-
Poach the parcel in a pan of
simmering water for 6 to 7 minutes for soft-poached, or
until cooked to your liking.
-
Place a colander above the pan
and wilt the spinach as the egg poaches or wilt the
spinach in a saucepan with just the water that clings to
the leaves from washing them.
-
Meanwhile, toast the bread and
spread the cream cheese on it like butter. Squeeze any
excess liquid out of the spinach, then spoon over the
toast.
-
Snip open the clingfilm
parcel, unwrap the egg and place proudly on top. Serve
with a wedge of lemon for squeezing over, then season and
serve.
|
DAILY
DINNERS 
