Ingredients
Method
1.Half-fill a large shallow frying pan with water; bring to the boil. Break 1 egg into a cup, then slide into pan; repeat with remaining eggs. When all eggs are in pan, allow water to return to the boil. Cover pan, turn off heat; stand about 4 minutes or until a light film of egg white sets over yolks.
2.Remove eggs, one at a time, using slotted spoon; place spoon on absorbent-paper-lined saucer briefly to blot up any poaching liquid.
3.Place one muffin half on serving plate, top with salmon, rocket then egg; accompany with remaining muffin half.
Very fresh eggs are best for poaching. They can be cooked ahead and stored in a large bowl of cold water. When ready to serve, immerse them in barely simmering water for 1 to 2 minutes.
Note
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