Carefully and lightly smoked cod is paired with a strip of lemon for a hint of zest in its tender and flaky texture. Wedged between a delicious poached egg and a toast of your choice, you would find that this recipe works just as well for breakfast, lunch and even dinner.
- 400 g smoked cod
- Strip lemon rind
- 4 x 59 g eggs
- 1 bunch English spinach, stems removed
- 4 slice rye sourdough or bread of your choice, lightly toasted
- Fresh dill
Cut cod into 4 even-sized pieces. Place cod pieces into a large fry pan, add lemon strip, barely cover with water and bring to the boil. Reduce heat and simmer covered for about 10 mins or until the cod is tender, drain. Carefully remove skin and bones from cod pieces then cover and keep warm.
Next, poach eggs as desired. We find the simplest way is to place about 1 cm of water in a large fry pan and bring to the boil. Reduce heat so that water is simmering gently. Place 4 greased egg rings into simmering water then carefully crack an egg into each one. Cover pan and cook over a low heat until whites are set and yolks are cooked as desired.
Meanwhile steam or microwave spinach leaves until just wilted. Butter toast slices if desired then top with cooked spinach, a piece of smoked cod, a poached egg and a sprig of fresh dill. Garnish with freshly cracked pepper, if desired.