Mother's Day Breakfast with a Twist

Place a small pan of water on the hob and add a little salt and 2 tsp vinegar.

Bring to the boil.

Place the lightly toasted rye bread on four warm plates, butter the bread well.

Top with the smoked salmon.

Once the water boils, break the four eggs in, gently, then bring back to the boil and turn down the heat to simmer.

Cook for 2-3 minutes maximum, or until the whites are set.

Once cooked, drain well and place onto the four smoked salmon rye breads.

Mix the yogurt with the chives and spoon evenly over the four plates.

Sprinkle with black pepper and serve with a wedge of fresh lime.