By Michelin-starred chef Adam Gray
Serves: 2
Preparation time: 15 minutes
Cooking time: 15 minutes
Cooking temperature: 180°C
Ingredients
200g quality smoked salmon
200g cherry vine tomatoes
100ml Farrington’s “Mellow Yellow” cold-pressed rapeseed oil
4 free-range medium eggs
2 English muffins, cut into rough 1cm cubes
100g wild rocket leaves, washed
Freshly milled black pepper
Method
Preheat the oven to 180°C / Gas Mark 4.
Place the cherry tomatoes and diced muffin cubes onto a shallow baking tray. Pour over 60ml of the rapeseed oil and season with a pinch of freshly milled black pepper.
Transfer the tray to the oven and roast for 12–15 minutes, until the tomatoes are just tender and the muffin cubes are lightly golden and crisp. Remove from the oven and set aside.
Bring a large saucepan of water to a rolling boil and add a splash of white wine vinegar.
Crack each egg into a separate ramekin or cup, ensuring no shell remains.
Gently lower each egg into the boiling water. The eggs will sink briefly before rising to the surface.
Poach for 3-4 minutes, then remove carefully with a slotted spoon. Place onto kitchen paper to drain any excess water.
To Serve
Arrange the smoked salmon on serving plates and top with the roasted tomatoes, crisp muffin croutons and wild rocket leaves.
Place the poached eggs on top and finish with a generous drizzle of the remaining rapeseed oil.
Serve immediately - perfect for a relaxed, elegant Valentine’s Day breakfast.
