Lunch, Brunch or Dinner 2 ways with Smoked Salmon and Eggs

Healthy, easy and delicious. Salmon in general is very versatile and is easily sourced. This recipe was due to indecision, Breakfast/lunch maybe a midway brunch, the beauty of this dish is that you can create a variation of both or just one for any time of day.

Way number 1............

3 Slices of smoked salmon
1 Roll (crusty was my preference)
1 Egg
Seasoning and dill to top.

Pre heat the oven to 180 degrees

Slice roll in half slicing the top off
Pluck out the bread from the roll creating a well
Line the hole with salmon slices, season
Crack egg in the well, season again.
Bake for 15-20 mins until egg is cooked through
Yolk should still be runny, sprinkle dill on top to finish, this is so easy to make and tastes amazing.

Way number 2................

3/4 slices of smoked salmon,
1 Egg
Remaining half of roll
30g Melted butter
Salad leaves & cherry tomato
Seasoning & Dill to top.

Pre heat the oven to 180 degrees

Melt the butter and glaze over the half Bun
Slice the bun in to 5 strips and bake for 15 mins
Place a deep pan of water on the heat, bring to boil.

Place the lettuce leafs on the plate and chop tomato's in to quarters, arrange and then add the sliced smoke salmon on the plate around the salad, sprinkle the salmon with the dill and seasoning, stir the boiling water vigorously with a spoon and crack the egg into the swirling water. Reduce the water from a boil  to a simmer, allow egg to cook for 2-3 minutes until poached. Take out and place egg on to the salmon, remove soldiers and place on plate.

The options combined is a tasty healthy snack/meal, however doubling up either option is a dead cert for scrumptious food goodness.