Paleo Bread topped with Poached Eggs

This delicious Paleo brekkie is ideal when aiming for a cafe style brekkie at home on the weekends! 

INGREDIENTS:

• 2 x CleanPaleo Almond & Kumara Paleo Bread
• 2 handfuls of baby spinach
• 100g smoked salmon
• ¼ of a large avocado
• Coriander - optional to serve
• Salt and pepper - to serve

Poached Eggs:

• 4 cups boiling water
• 2 Tbsp apple cider vinegar or white vinegar
• 2 x eggs

INSTRUCTIONS:

1. Bring to a gentle simmer the water and vinegar. It is important to not let the water boil as this may ruin your perfect poached eggs.
2. Crack both eggs into a bowl. Stir the water in the pot and carefully place the eggs into the middle of the whirlpool you have created.
3. Leave your eggs to cook for around 4 minutes. Using a wooden spoon gently press the egg yolk to check if it has cooked to your liking. If it feels too soft leave it in for longer.
4. Wilt the spinach in either the microwave or by steaming.
5. Toast the Almond & Kumara bread, top with the wilted spinach, smoked salmon, poached eggs and avocado.
6. Season and serve

Serves 1-2