Smoked trout with spinach and poached egg

  • Preparation time: 5 minutes
  • Cooking time: 15 minutes
  • Total time: 20 minutes 20 minutes

Serves: 4

Ingredients

500g essential Waitrose spinach

4 tbsp essential Waitrose low fat natural yogurt

2 tbsp chopped tarragon or parsley

4 eggs

4 hot smoked trout fillets

Method

  1. Wash 500g essential Waitrose spinach and place in a large pan; cover and cook over a low heat until wilted.
  2. Meanwhile, mix together 4 tbsp essential Waitrose low fat natural yogurt with 2 tbsp chopped tarragon or parsley.
  3. Poach 4 eggs, then microwave 4 hot smoked trout fillets,following packet instructions. Serve the trout on a bed of wilted spinach, topped with a poached egg and a spoonful of tarragon or parsley yogurt sauce.