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Preparation
in 7-10 minutes
Cooking
in 4-5 minutes
- Poach 2 large eggs for 5 minutes each
- Slice the roll in half lengthways and toast lightly.
- Mix together the chopped olives, Greek style yoghurt and white wine vinegar.
- Lay the spinach and smoked salmon on top of the rolls, then top with the yoghurt mix.
- Carefully place an egg on to the roll and slice open gently.
- Garnish with remaining Greek yoghurt and season to taste.
Ingredients
4
slices
smoked salmon
2
large
eggs
2
tbsp
greek yogurt
fat free
4
pitted black olives
finely chopped
1
tbsp
white wine vinegar
to taste
pepper
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