- 100g salmon fillet 10
- 40g kale
- 30g closed cup mushrooms
- 5g organic butter
- 2 medium sized eggs
- salt and pepper to season.
In a separate saucepan, melt the butter over a medium heat and cook the mushrooms for 3-4 minutes until soft.
Bring a small pan of water to the boil (again just a couple of inches of water). Reduce the heat to a very gentle simmer
and carefully add the eggs.
Poach for 2-4 minutes (2 minutes is ideal for a runny egg).
Add the kale to the saucepan with the salmon and cook it in the water for several minutes. Top up with water if necessary.
When the salmon is cooked – it should be a light pink colour throughout – remove it from the saucepan and set aside. Drain the kale and leave for a few minutes to remove excess water.
Place the kale and the mushrooms on a plate and top with the salmon and the eggs. Season well with salt and pepper.