Here is a recipe when you want a healthy, light dinner or a special romantic Sunday brunch. Baby spinach, topped with roasted fingerling potatoes, strips of smoked salmon, cucumber, and a velvety poached egg. Serve with champagne or white wine. Enjoy!

Smoked Salmon, Baby Spinach, Roast Potatoes and a Poached Egg
Serves Two
Recipe and Photograph by Seduction Meals

Ingredients

• olive oil
• 3/4 lb of fingerling potatoes, cut in half lengthwise
• 2 Tsp of olive oil
• 2 sprigs of fresh rosemary leaves
• 1/2 cucumber, peeled and sliced in thin rounds
• 1 small bag of organic baby spinach
• 1 package of smoked salmon, trimmed slices in long strips 1" - 2" wide
  
• 2 eggs
• olive oil
• Fresh squeezed juice from 1/2 lemon
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees. Place potatoes on a cookie sheet, mix with 2 Tablespoons of olive oil and sprinkle fresh rosemary and a dash of salt on top. Cook potatoes until golden brown - about 20 - 25 minutes
2. Place baby spinach and cucumbers in a large bowl, add 2 Tablespoons of olive oil and lemon juice with salt and pepper to taste, toss and set aside.
   
3. Poach the two eggs

Assembling the Dish

1. Place 1/2 of the spinach each bowl.
2. Place potatoes over the spinach
3. Place 3 or 4 salmon strips on top of the potatoes
4. Top with one poaches egg, cut to allow the yoke to flow
5. Serve with Toast