Egg and Smoked Salmon Roll-Ups with Sautéed Spinach

• 6 units large eggs⇄

Place eggs in a saucepan, cover with cold water, and bring to a boil over medium-high heat. Once boiling, reduce heat to a simmer and cook for 9-10 minutes until fully hard-boiled. Immediately transfer to an ice bath to stop cooking and cool for 5 minutes.

💡 Prepare eggs in advance and store in the fridge for up to a week to save time on busy mornings.

• 400 g fresh spinach⇄
• 2 cloves garlic⇄

Rinse spinach thoroughly under cold water to remove any grit, then pat dry with a clean towel. Peel and thinly slice garlic cloves. Set aside for cooking.

💡 Use pre-washed spinach to cut down on prep time if you're in a rush.

• 6 units hard-boiled eggs⇄
• 230 g smoked salmon⇄
• 60 g cream cheese (full-fat)⇄
• 10 g fresh dill⇄
• 10 g capers⇄
• 4 g lemon zest⇄
• 2 g black pepper⇄

Peel the cooled hard-boiled eggs and slice each lengthwise into halves. Carefully remove the yolks (reserve for another use if desired). Spread a thin layer of cream cheese inside each egg white half. Wrap a small slice of smoked salmon around each egg white to form a roll-up. Garnish with chopped dill, a few capers, a pinch of lemon zest, and a sprinkle of black pepper.

💡 Use a small spoon or piping bag to apply cream cheese for a neater presentation.

• 15 ml olive oil⇄
• 2 cloves garlic⇄
• 400 g fresh spinach⇄

Heat olive oil in a large skillet over medium heat (about 160°C). Add sliced garlic and sauté for 1-2 minutes until fragrant and lightly golden, stirring to prevent burning. Add spinach in handfuls, stirring constantly for 2-3 minutes until wilted and bright green, ensuring it doesn’t overcook into a mushy texture.

💡 Work in batches if your skillet is small to avoid overcrowding, which can cause the spinach to steam rather than sauté.