Perfect Poached Egg with Bacon, Spinach, and Grilled Tomato

The art of making the perfect poached egg is detailed below and creates a super simple lunch or breakfast, fast, easy and nutritious, adding 1/2 a sliced avocado for another serving of healthy fats would be a perfect addition.

Prep time: 3 minutes Cook time: 8 minutes Serves: 1

Ingredients

1 x large tomato - halved

1 tsp of coconut sugar

2 tsps of butter

2 x slices of paleo bread

2 cups of baby spinach

70g of hot smoked salmon

1/2 avocado - sliced (not in this picture but a great addition)

1 (or 2 depending on how hungry your feeling) VERY FRESH, organic free range eggs

boiling water

1 tbls of apple cider vinegar

Himalayan / sea salt and black pepper

Method

Put the tomato, cut side up, in a small baking dish / grill pan sprinkle with the sugar, add the butter & season with the salt and pepper, cook under a hot grill for about 8 minutes.

Boil the kettle and pour the hot water into a medium pan, add the vinegar, place over a medium hot heat.

Crack the egg/s into a bowl

As the water begins to simmer, swirl the water with a spoon or a whisk to make a ‘vortex’ in the middle of the water and gently, slip the eggs into the middle and cook for about 2 & 1/2 - 3 minutes - the swirling of the water means that the egg wraps round itself creating the perfect poached egg… the vinegar speeds up the setting of the egg white, and prevents it from dispersing into the water.

Toast & butter the bread

Arranged the spinach on a plate of bowl top with the egg, tomato, salmon and avocado and serve with the hot buttered toast

Enjoy!