- 1 Egg
- 1/2 Soft White Roll or English Muffin
- 100g Chapel and Swan Smoked Salmon
- 1 tbsp Hollandaise Sauce ( Atkins & Potts)
- Pinch of dried Parsley
Start, by cutting the roll in half and sticking it in your toaster or under the grill.
Use a small frying pan to poach my eggs, it works the best and makes it easier to get them out of the pan.
Bring some water to the boil in the pan and once boiling, crack the egg into the pan. Poach the egg for around 3 minutes. While that’s cooking, cut the salmon into little strips and layer on top of the now toasted roll.
Once the egg is done, take it out and lay it on top of the smoked salmon, before topping with the hollandaise sauce.