Spaghetti with poached egg, fresh salmon and baby spinach Eggs are a great source of protein and are very versatile! Try this zesty spaghetti dish is packed with protein and omega 3 fatty acids. Main Print this recipe Details Serves: Serves 6Number of ingredients: 8 IngredientsTo prep: 10 Minutes PrepTo cook: 20 Minutes CookDifficulty: Medium Nutrition per servingEnergy : 2120kJProtein: 27.2gFat (total) : 24.3g- Saturated Fat: 5.3gCarbohydrate (total): 41gFibre: 7.2gSodium: 160mg Ingredients 6 eggs 400g wholemeal spaghetti 300g fresh salmon, thinly sliced 1½ cups baby spinach 80 ml extra virgin olive oil 1 lemon, zest and juice Pepper to taste 1/4 cup parmesan shavings Method Cook the spaghetti in a large pot of water. Poach the eggs and set aside. Place salmon and spinach into a large bowl. Once the pasta is cooked lift it out of the water into the bowl stirring carefully. Add a little of the pasta water to bring it all together. The heat from the pasta and water will cook the salmon and spinach. Combine oil, lemon zest and juice, drizzle over the pasta, season with pepper. Place onto plates and top with the poached egg and some parmesan shavings.
