Poached egg with salmon & spinach

Method:

1. Brush a pan with olive oil and once heated, place fillets of salmon in the pan. Season with pepper. 
2. Cook the fillets for 2-3 minutes each side until just cooked through. Set aside.
3. In a saucepan place a few drops of water and the baby spinach leaves. Heat on low heat, stirring until all leaves are slightly softened. Set aside.
4. Poach eggs in a poaching pan until the whites are cooked through and the yolks are done to preference.
5. On each plate, layer the spinach, salmon fillet and the egg on top. Season according to taste. 
6. Serve with toasted bread (optional).