Breakfast in bed
Item 1 of 1
Adam Gray's twist on a breakfast classic is easy to prepare, so even the kids could help to rustle it up for a morning treat. Sweet, roasted tomatoes, crunchy muffin croutons and a scattering of peppery rocket are the perfect additions to this smoked salmon and poached eggs recipe.
First published in 2015
discover more:
Ingredients
Metric
Imperial
- 240g of smoked salmon
- 200g of cherry tomatoes on the vine
- 2 English muffins, cut into rough 1cm cubes
- 1 tbsp of white wine vinegar
- 4 eggs
- 50g of rocket, washed
- 80ml of rapeseed oil
- 1 pinch of black pepper
SAVE RECIPE
Method
1
Preheat the oven to 180°C/gas mark 4
2
Place the tomatoes and the diced muffins on a shallow baking tray. Pour over 60ml of rapeseed oil and add a pinch of black pepper
- 1 pinch of black pepper
- 200g of cherry tomatoes on the vine
- 2 English muffins, cut into rough 1cm cubes
- 60ml of rapeseed oil
3
Place the tray into the oven for 12–15 minutes, or until the tomatoes are just tender and the muffin cubes are a light golden brown colour. Remove from the oven and set aside
4
To cook the eggs, bring a large pan of water to a rolling boil and add the white wine vinegar
- 1 tbsp of white wine vinegar
5
Crack the eggs into separate ramekins or cups, ensuring there are no pieces of shell
- 4 eggs
6
Gently tip each egg into the water. The eggs should drop to the bottom of the saucepan and then begin to float back to the surface
7
Poach the eggs for 3–4 minutes and then remove from the water with a slotted spoon. Place the eggs on a plate with a sheet of kitchen paper to soak up excess water
8
Serve the eggs on a bed of smoked salmon, muffin croutons, roasted tomatoes and wild rocket. Drizzle the remaining rapeseed oil over each plate and serve
- 240g of smoked salmon
- 50g of rocket, washed
- 20ml of rapeseed oil
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024