DASHI-POACHED EGGS WITH CONFIT SALMON & SESAME SPINACH

The dashi stock deliciously, yet subtly, flavours the eggs during poaching. The combination of the gooey runny yolks, rich salmon and savoury spinach make for a decadent yet healthy breakfast.

— 4 x 80 g (2¾ oz) skinless king salmon fillets, pin boned and bloodline removed

— 2 tablespoons olive oil

— smoked salt (see Note, for sprinkling

— 1 quantity Dashi stock

— 8 free-range eggs

— 4 slices sourdough bread, toasted

— butter, for spreading

— coriander (cilantro) cress, to garnish

SESAME SPINACH

— 80 g (2¾ oz/½ cup) sesame seeds, toasted

— 40 g (1½ oz/¼ cup) roasted peanuts

— 1 tablespoon soy sauce

— 1 tablespoon mirin

— 1 teaspoon sugar

— 1 teaspoon finely grated fresh ginger

— 500 g (1 lb 2 oz) spinach, washed, blanched and squeezed dry

FOR THE SESAME SPINACH

Place the sesame seeds, peanuts, soy sauce, mirin, sugar and ginger in a food processor and blitz until smooth. Transfer to a bowl, mix the spinach through and set aside.

FOR THE SALMON

Preheat the oven to 100°C (210°F).

Place the salmon fillets on a baking tray lined with baking paper. Rub the fillets with olive oil and sprinkle with smoked salt. Bake for 8–10 minutes, or until the salmon is warmed through and the flesh has changed colour and firmed up slightly.

FOR THE EGGS

Pour the dashi stock into a saucepan that is taller rather than wide. Bring the stock to poaching temperature (just below simmering point — there should be no movement in the stock, maybe just a few bubbles on the bottom of the pan).

Crack the eggs into a cup, then gently slide them into into the stock. Cook for 3–4 minutes, until the whites are firm, but the yolks are still runny.

Remove the eggs from the stock using a slotted spoon. Drain on paper towel.

TO SERVE

Spread the hot toast with butter and place on warm serving plates. Place a small mound of sesame spinach on one corner of the toast and rest a salmon fillet next to it. Place the eggs on the other end of the toast.

Sprinkle with sea salt and freshly ground black pepper and serve garnished with coriander cress.

SERVES 4