1 kg Gourmet Sliced smoked salmon
100 g red lumpfish roe
10 slices of whole wheat sliced bread for toasting
1 kg spinach
Ground nutmeg according to taste
500 ml béarnaise sauce
Vegetable oil for sautéing
Salt and pepper
Crack open the eggs into 10 cups and pour 2 drops of vinegar into each cup (this will bring together the egg white).
Fill a saucepan with water and bring to the boil. Swirl the water gently with a spoon and drop the eggs into the water against the direction of the swirl. Poach just two eggs at a time. Let them poach for 2 minutes. Take them out and place them in cold water. Continue until all 10 eggs are poached.
Heat up the béarnaise sauce 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 pour boiling water over them. They should remain in the water for 2 minutes.
Arrange the spinach and salmon on the slices of toast. Top with the poached eggs, sauce and lumpfish roe and serve immediately.