Ingredients

4 poached eggs
2 wholemeal English muffins
1/2 cup fat free Greek yoghurt
1 teaspoon Dijon mustard
Salt and cayenne pepper
1 tablespoon lemon zest
1 tablespoon parsley, chopped
100g smoked salmon
Handful spinach
Cooking spray

Method

1. Combine yoghurt, mustard, salt and cayenne pepper in a small saucepan over low heat, whisking continually until warm. Be careful not to let curdle or split.
2. Toast the English muffins.
3. Place muffins on a plate, top with spinach, salmon and poached eggs. Top with yoghurt sauce. Sprinkle with lemon zest and chopped parsley.

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