Tea-poached salmon and eggs

Tea-poached salmon and eggs
Earl Grey flavours the fish delicately, and pairs well with the lemony ricotta in this impressive brunch dish.
Serves 2  / 
Prep TBA  / 
Cook 30 minutes


3 Co-op Fairtrade Earl Grey teabags
2 Co-op farmed salmon fillets
125g bag Co-op baby spinach
60g Co-op Italian ricotta
1 lemon, ¼ zested, then cut into wedges
2 slices Co-op Irresistible sourdough bloomer
1 tsp Co-op olive oil
2 Local free-range eggs, poached
1 tsp Co-op seed mix, toasted
Small handful chives, chopped (optional)


1. Bring a pan of water to the boil and add the teabags. Set aside,
off the heat, for 5 mins to stew, then remove the bags. Add the
salmon, then cook over a medium heat for 4-5 mins, until just
cooked. Remove the fish from the pan, then flake into pieces
with a fork.
2. Pour the tea-infused water over the spinach in a large colander
to wilt. Leave to cool then squeeze out the excess water and
chop. Mix with the ricotta, lemon zest and seasoning.
3. Brush the sourdough with the oil and toast on a hot griddle.
Top with the spinach mixture, salmon and a poached egg each,
then sprinkle over the seeds and chives, if using. Serve with the
lemon wedges.