We’re big fans of smoked salmon and poached eggs on toast, but we never really fancy using up our HEB choices so early in the day. So I thought I’d try it with a potato instead of the bread. The result was Syn Free Smoked Salmon, Potato Rösti and Poached Eggs, and it turned out quite well.
We’re often busy in the morning, so sometimes we have a late breakfast, so this is ideal.
If you’re not a fan of smoked salmon you can always use a few bacon medallions instead.
When you’re making the rosti for this Syn Free Smoked Salmon, Potato Rösti and Poached Eggs recipe it’s really important that you squeeze out as much moisture as you can from the potatoes. That way they will hold their shape and colour nicely.
For the poached eggs, why not try the ‘boil in the bag’ method. It certainly saves on the washing up!
Take a piece of cling film, place it in a ramekin, then spray it with a little Frylight. Crack in the egg and season.
Gather up the corners of the cling film and twist the top to seal it. They can then be placed in a pan of simmering water for 4-6 minutes, for perfect poached eggs.
If you like them runny, then medium sized eggs take about 4 minutes.
Frylight is perfect for ensuring the eggs don’t stick to the cling film. When ever oil is called for in cooking we use Frylight instead. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free!
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Smoked Salmon, Potato Rösti and Poached Eggs
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Grate the potato into the a clean tea towel. Fold the towel around the potato to form a ball and squeeze to remove as much moisture as possible, then season
Heat a non stick frying pan over a medium heat and a few sprays of low calorie cooking spray. Place a metal chef’s ring or metal pastry cutter inside the frying pan carefully fill with grated potato. Using the back of a spoon gently push down to make a compact cake. Remove the ring and repeat with the remaining potato.
If you use a 2" ring you should get 3-4 rösti
Fry the rösti for 3-4 minutes on both sides, or until golden-brown all over and tender all the way through
Season with salt, then remove from the pan, place on the plate and top with the smoked salmon
For the Eggs
Fill a small saucepan half-full with water and bring to the boil. Once boiling, lower to medium heat
Tear 2 pieces of cling film (it should be at least double the width of the ramekin) and place the sheet of cling film in a ramekin.
Spray with oil, and sprinkle with a little salt and pepper and break the egg into the cling film
Gather up the edges and twist it, making sure that you have the egg enclosed well (you can use a rubberband to secure it)
Repeat with the second egg
Carefully place them in the simmering water.
Cook for 4 minutes (longer if you don't like your eggs quite so runny) until the egg whites have set. Lift the egg out of the water using a slotted spoon, carefully unwrap the eggs and lift them out of the cling film using a spoon and place them on top of the smoked salmon
Serve with a good helping of speed veg
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Syn values given are correct at time of writing but may not always be accurate.
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