eggs royale

Silky salmon topped with a zingy mayo.

45g mild baby spinach
Juice ½ lemon
2 tsp light mayonnaise
1 tsp lemon juice
¼ tsp Dijon mustard
1 medium free range egg
½ bagel
30g smoked salmon

serves 1, ready in 20 mins

Heat a nonstick frying pan over a medium setting. Add the spinach, cover and leave to wilt for 5 mins. Drain off any excess liquid and stir through the juice ½ lemon and a grind of black pepper.

Mix together the mayonnaise, 1tsp lemon juice, Dijon Mustard and a grind of black pepper.

Bring a large pan of water to the boil, reduce to a simmer and crack in the egg. Leave to poach gently over a low heat for 3-5 mins until the white is cooked but the yolk is still runny. Remove from the pan with a slotted spoon and put on a plate lined with kitchen roll.

Toast the bagel. Top with the spinach, smoked salmon, the egg and the lemon mayo. Sprinkle with black pepper to serve.