Perfect Poached Eggs

Steps

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1. 1
   Prepare a small bowl or cup and lay out a sheet of non-PVC cling film.
   ▶ ≈0:48
2. 2
   Lightly drizzle olive oil onto the cling film to create a non-stick surface.
   ▶ ≈0:56
3. 3
   Gently place the cling film into the bowl and allow it to sag naturally.
   ▶ ≈1:03
4. 4
   Tear the smoked salmon into small pieces and place in the cling film, along with thin slices of red chili and chives.
   ▶ ≈1:10
5. 5
   Gently crack the free-range egg into the cling film.
   ▶ ≈1:30
6. 6
   Pull up the cling film, squeeze out the air, then twist and tie to form a pouch.
   ▶ ≈1:40
7. 7
   Place the spinach in a heated pan and cover with a lid.
   ▶ ≈2:12
8. 8
   Place the egg pouch into a pan of simmering water and cook for about 6-7 minutes for a runny yolk, or longer for a firmer yolk.
   ▶ ≈1:58
9. 9
   The spinach should wilt in about 1-1.5 minutes. Toast the brown bread slice.
   ▶ ≈2:29
10. 10
    Spread one teaspoon of cream cheese onto the toasted bread.
    ▶ ≈3:11
11. 11
    Dress the spinach with lemon juice and season with salt and black pepper, then gently squeeze out any excess moisture.
    ▶ ≈3:18
12. 12
    Place the seasoned spinach on top of the cream cheese-coated bread.
    ▶ ≈3:24
13. 13
    Cut the knot off the pouch and gently transfer the poached egg onto the bread and spinach.
    ▶ ≈3:31
14. 14
    Carefully remove the cling film to reveal the perfectly poached egg. Serve and enjoy.
    ▶ ≈3:38