I am not a brunch fan. I love food too much to combine two meals into one. Or so I thought. This is now my ultimate brunch: it’s delicious, nutritious, easy, ready in under 15 minutes, and filled me up until late afternoon.
Salmon and poached eggs make for a luxurious meal in my opinion, and this recipe was only attempted because I found a salmon fillet in the bottom of the freezer. Combined with some other leftovers discovered during a fridge raid this delightful way to begin the day was born- lie in beforehand optional…
- 1/4 yellow courgette
- 1/2 salmon fillet (I’m giving you the quantities for one; cook the whole fillet and either save the rest for later, or if you’re feeling generous double all the other quantities and make someone else their brunch too)
- 1 large handful spinach
- 1 slice wholemeal bread (we had seeded in at the time, and I would definitely recommend this)
- 1 large egg
- Lemon juice (from a bottle is fine)
- Freshly cracked black pepper
- Oil (to grease a baking tray)
- Preheat a grill to medium.
- Grease a baking tray with a small amount of olive oil, to prevent the salmon sticking. Place the salmon fillet onto the baking tray, and sprinkle with lemon juice and plenty of black pepper. Place the salmon under the grill for 10-12 minutes. When it looks as though its almost done (it will be pale pink in colour), with just a minute or so remaining, turn the grill up high to crisp the top of the fillet.
- Whilst the salmon is cooking slice the courgette into rings and place into the microwave for 2-3 minutes on a microwavable plate, until tender.
- Toast the bread and place onto a plate, ready to pile on top all the ingredients. You can spread a little butter or margarine onto your toast, or use some hot salsa- the latter was my personal choice. Lay the courgette onto the toast.
- Place the spinach into the microwave until it is just wilted, and then add this to the toast. Boil some water in a kettle- you’ll see why in minute.
- Remove the salmon from the oven and separate half the fillet into flakes, add this to the toast as well.
- Pour the boiled water into a microwavable dish and add 1tsp lemon juice. Crack the egg into the dish, cover with a plate, and microwave for 40seconds-1 minute to poach your egg (this may take more or less time depending on microwave wattage- mine is 700w). Remove the egg from the water using a slotted spoon and place on top of the salmon.
- Garnish with more black pepper and a sprig of fresh basil if desired.