You will need
2 smoked mackerel fillets, skin removed and flaked
1 tbsp butter, plus extra for spreading
200g young leaf spinach
4 medium free range eggs
1 tbsp white wine vinegar
4 slices of Warburtons Toastie
Lemon wedges, for serving
Make it
| Serves 2
- Heat a deep pan of water over a low heat until just simmering and add the vinegar.
- Crack the egg into a small cup and gently pour into the pan. Cook the egg for 2-3 minutes for soft poached or cook to your liking. Remove with a slotted spoon to remove excess water.
- Melt the butter in a large pan and cook the spinach until wilted. Season and keep warm.
- To serve, toast the Warburtons Toastie slices and spread with some butter.
- Divide the spinach between the toast, followed by the mackerel and poached egg.
- Serve immediately with a wedge of lemon for squeezing.