1 kg Gourmet Sliced smoked salmon
100 g red lumpfish roe
10 slices of toast bread, wholegrain
1 kg spinach
ground nutmeg to taste
500 ml Béarnaise sauce
vegetable oil for sautéing
salt and pepper
Break the eggs out into 10 cups and add two drops of vinegar to each cup (this stabilises the egg white).
Fill a saucepan with water and bring to the boil. Stir the water round with a spoon, and tip in the eggs in the opposite direction to the flow of the water. Poach only two to three eggs at a time. Allow the eggs to poach for 2 minutes. Then remove from the saucepan and place in cold water. Continue until all 10 eggs are poached.
Heat the Béarnaise sauce up and season with salt and pepper.
Toast the slices of bread. Sauté the spinach in a little oil and season with nutmeg, salt and pepper.
Drain the water from the eggs, and then cover them with boiling water, and leave for 2 minutes.
Arrange the toasted bread with the spinach and salmon. Top with the poached eggs, Béarnaise sauce and the lumpfish roe and serve immediately.