Serves 1
Directions
- 1Place a swirl of hollandaise sauce on the plate.
- 2Add a piece of toasted sourdough bread.
- 3Layer smoked salmon on top of the bread.
- 4Add some wilted baby spinach.
- 5Place poached eggs on the spinach.
- 6Drizzle more hollandaise sauce over the eggs.
- 7Garnish with fresh dill.
- 8Add some pomegranate seeds.
Ingredients
- 2 free range poached eggs
- 50 g smoked salmon
- 20 g wilted baby spinach
- 50 g truffle hollandaise sauce
- 1 artisan soy linseed sourdough toast
- 10 pomegranate seeds
- 1 sprig dill
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