Smoked Salmon and Poached Egg Benedict

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Step 1

Simmer the spinach in a saucepan of boiling water for 1-2 minutes, or until just wilted. Drain in a sieve, pressing down with the back of a spoon, and discard excess liquid. Roughly chop and set aside.

Step 2

Meanwhile, poach the egg by bringing a pan of water to the boil. Crack in the egg and poach at a gentle simmer for 3-4 minutes, or until cooked to yur liking.

Step 3

Melt the oil in a non-stick frying pan and add the spring onions and the drained spinach. Season, stir and cook for 2-3 minutes until warmed through.

Step 4

In a small bowl, whisk together the mayonnaise, mustard and the stock until smooth.

Step 5

Chuck the toast on a plate and top with the spinach and the smoked salmon.

Step 6

Top with the poached egg and drizzle over the mustard sauce. Sprinkle over the dill or chives, then season to taste and tuck in.