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Smoked salmon, spinach and egg

Smoked salmon, spinach and egg


If you’re a fan of ‘brinner’ (having breakfast for dinner), forget cereal and try this instead

  • Feeds 2 Feeds 2
  • Ready in 20 minutes

Each serving contains

  • Energy
    1811kj 435kcal
  • Fat
    High 42%
  • Saturates
    High 65%
  • Sugar
    Low 42%
  • Salt
    High 42%

% of adult’s reference intake | Carbohydrates per serving : 17g


  • 30g Co-op unsalted butter
  • 1 x 125g pack Co-op spinach
  • 2 Co-op British eggs
  • 2 slices Co-op Irresistible super seeded bread
  • 100g Co-op smoked salmon


  1. Melt half the butter in a frying pan and add the spinach. When it’s wilted, remove and keep warm
  2. Half fill a saucepan with boiling water and bring to a simmer
  3. Break one of the eggs into a mug
  4. Using a wooden spoon, stir the water to make a whirlpool, then gently slide the egg into the centre
  5. Repeat with the other egg
  6. Cook for about 3 mins, or until the white is set and the yolk is still runny
  7. Meanwhile, toast the bread. Spread with the rest of the butter and top with the wilted spinach and smoked salmon
  8. Carefully lift the eggs out of the pan, gently shake off any excess water, and place on top of the toast
  9. Finish with a grind of black pepper

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