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Peat Smoked Salmon with Eggs and Potato Farls

Recipe Information

Ingredients

• pack of 4 potato farls
• 4 eggs
• 50g pack wild rocket
• ¼ x 125g pack Taste the Difference peat smoked salmon

Method

Heat a pack of 4 potato farls, following pack instructions.

Meanwhile, bring a small saucepan of water to simmering point. Crack an egg into a small dish then carefully tip into the water to poach. Once the egg has set (about 2 minutes*), remove it with a slotted spoon, drain on kitchen paper and keep warm. Repeat for 3 more eggs.

To serve, place the potato farls on serving plates, top each with a little wild rocket, a poached egg and ¼ x 125g pack Sainsbury’s Taste the Difference peat smoked salmon.

note: *Pregnant women, babies, the elderly and those who are suffering illness should avoid foods with lightly cooked or raw eggs in them. Poach the eggs until the yolks are hard-set.