Poached Eggs and Salmon Muffins

This classic egg breakfast combines the best of Tasmania – cold smoked salmon, free range eggs and freshly baked Tasmanian sourdough muffins. The combination of the smokey salmon and creamy yolk will make every morning feel like heaven.

1. Bring a pot of water to the boil, reduce to a simmer
2. Place muffins in the toaster
3. Crack 2 eggs into simmering water and add a handful of spinach to the pot
4. Spread both halves of the muffin with butter, then top with salmon and strained spinach
5. Place gooey eggs on top of the salmon and then place on the muffin lid