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Fried Egg with Smoked Salmon & Watercress
Sustainable, organic smoked salmon, paired with crisp watercress and free range organic eggs, makes for a fancy breakfast or light lunch.
Ingredients
- 1 egg
- 50g Greek or natural yogurt
- 1-2 slivers of smoked salmon or trout
- Zest and juice of a lemon
- A handful of watercress
- A pinch of walnuts
- A little oil or butter
- Sea salt and freshly ground pepper
Prep: 5 mins | Cook: 10 mins
Method
1. Artfully smear your yogurt on a plate and drape the salmon on top. Grate a little lemon zest over and a squeeze of juice. Dot the watercress on and around the salmon.
2. Add enough oil or butter to just coat your frying pan and put over a high heat.
3. Crack the egg into the centre. Pop a lid on top. Cook till set to your liking.
4. Perch the egg atop the salmon. Crumble the walnuts over. Finish with a little salt and a good pinch of pepper.
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£3.10(51.7p per 100g)
Number of pieces may vary depending on weight. Unwaxed. -
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