Author: British Lion eggs (www.egginfo.com/recipes)
50g spinach leaves, chopped
3tbsp fresh dill, snipped
6 large eggs
150g self-raising flour
1tsp caster sugar
pinch of salt and freshly ground black pepper
A little oil for frying
50g smoked salmon slices
Dill sprigs, to serve
lemon creme fraiche, to serve
lemon wedges, to serve
Place the spinach, dill, 2 eggs, milk, flour, sugar and seasoning in large bowl. Whisk everything together to make a smooth batter.
Heat a little oil in a non-stick frying pan and add 3tbsp of the mixture. Cook until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden. Repeat with the remaining batter, keeping the cooked pancakes warm.
Fill a pan with water and bring to the boil. Reduce the heat to a slow simmer. Gently crack in the 4 eggs and poach for 3 mins (or to your taste). Remove from the heat and lift the eggs from the pan with a slotted spoon.
Stack the pancakes on plates, and top with folds of smoked salmon and the poached eggs.
Top with dill sprigs and serve with lemon creme fraiche and lemon wedges.