How to: Salmon, Spinach and poached eggs for brunch

I made this brunch for my husband and I a couple of days ago and it was really awesome. It is pretty healthy and quick to make and put together. The best part about it is it kept us fueled until late in the afternoon which is great.

Preparation time: 2 minutes

Cooking time: 10 minutes

Serves: 2


15 ounce salmon filet already seasoned (I bought the Salmon at Trader Joe’s which is where I buy fruit, veggies and bread if I am not at Wholefoods) – [You can take the girl out of Germany but you cannot take Germany out of the girl]

1 onion

4 teaspoon dried or fresh parsley

4 large handful of fresh spinach (or frozen)

4 eggs –  one for me, three for him 🙂

1 tablespoon apple cider vinegar

Salt and pepper and fresh garlic to taste

How to:

Put some oil in the pan and let the salon filet steam slowly on medium heat for 10 minutes or so. Then turn salmon to the other side and let again steam for 10 minutes until cooked all the way through.

Cut the onion in small pieces and heat up in oil until onion turns slightly brown. Then add spinach. I only had frozen spinach at home for my recipe which turned out great. Just add salt, pepper and garlic to it. Also a bit of milk to make it creamier. Cook on medium heat.

While all this is cooking prepare the eggs. Have you ever poached an egg? Well for this recipe it was my first try and they turned out great. All you need to do is to fill a saucepan with water and add 1 tablespoon of apple cider vinegar. Heat water until it begins to simmer. Now stir the water so a whirlpool starts to form, and crack the egg into the middle. The water movement will cause the egg to wrap into a ball. Leave the egg in the water until the white has cooked fully. This usually takes around 2-3 minutes, however if you like the yolk not that runny leave it in slightly longer.

Now place everything nicely on the plate. I put the salmon at the bottom; put the spinach on and the poached egg on top.


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