Naked Eggs Royale

• 2 portobello mushrooms
• 2 eggs
• 2 1/8 ounces smoked salmon
• 1 2/3 cups baby spinach
• 2 sprigs fresh chives chopped
• 1/4 lemon wedge
• salt
• 1 teaspoon olive oil

1. A simple how to on poaching eggs
2. Fill a saucepan with a couple inches of water. Heat the water on high until bubbles start appearing at the bottom of the pan.norking with the eggs one at a time, crack the egg into a small bowl or cup. Gently slip the egg into the water (you can use a spoon to push the egg whites closer to the yolk) and turn the hob off.ndd the second egg the same way keeping some distance between the two.nnce both eggs are in, place a lid over the pan and leave for 4 minutes.nhe whites should now be cooked with the yolk runny, but note timing can vary depending on size of egg, if they are too cooked reduce the time.
3. The rest of the dish
4. Add oil into a pan over a medium heat, season and saute the mushrooms. This should take around 8 minutes, turning half way through.
5. During the last minute, add the spinach to gently wilt them and squeeze in the lemon.
6. From here, you essentially just pile everything.ntart with the mushrooms, and add the spinach on top.nayer with the smoked salmon, and gently lift the eggs out the pan using a slotted spoon.ninish with a sprinkle of chives and cracked black pepper.

portobello mushrooms, eggs, salmon, baby spinach, chives, lemon, salt, olive oil

Taken from www.yummly.com/recipe/Naked-Eggs-Royale-1593448 (may not work)