Recipe

Favourite brunch recipe with salmon, egg and parsley on a rye cracker.

Serves: 4 people   |   Prep time: 5 minutes   |   Cooking time: 3 minutes

British   |   Breakfast

  

Ingredients

• 2 x 100g packs Specially Selected Sliced Oak Smoked Salmon
• 4 large Eggs
• 8 Rye Crispbreads
• 100g Soft Cheese
• 3g fresh Parsley
• 20ml Lemon Juice
• Sea Salt and Black Pepper  

  

Method

1. Chop up the parsley, mix it with the soft cheese and spread it on 4 of the crispbreads.
2. Fold a piece of salmon on top.
3. Put a plain crispbread on each plate and pop the salmon crispbread on top.
4. Boil a saucepan of water with a little lemon juice.
5. Crack and then drop in the eggs and boil gently for a couple of minutes until they’re just set.
6. Lift out the poached eggs and put them on the salmon, then sprinkle with salt and pepper.