Smoked salmon and egg toast on creamy spinach

This easy recipe makes a delightful and quick lunch. Serve it with a mixed side salad for a balanced meal.

2 servings

2 whole wheat toasts

Olive oil

120 g smoked salmon, preferably wild Alaska salmon

2 soft-cooked organic eggs

2-3 handfuls of organic baby spinach leaves

50 ml chicken stock

2 tbsp. crème fraîche or cream

Freshly ground black pepper

Preheat the oven to 200°C, roast.

Cook the eggs for 6 minutes. Peel and set aside.

Brush the toast on both sides with olive oil. Roast for 8- 10 minutes until golden brown.

Warm 1 tbsp. olive oil in a large casserole over medium heat. Add the spinach leaves. When the spinach is wilted after a couple of minutes, add the chicken stock and stir. Remove from heat, add the black pepper and crème fraîche or cream. With a handheld mixer, purée the spinach, then divide on deep plates.

Place the toast on spinach. Top with the smoked salmon and egg and grind over some black pepper.