First, slice the bagels in half across the centre and lightly toast in a toaster. Pre-heat the grill to a medium-high heat.

Meanwhile, bring a pan of water to the boil (I prefer a large skillet deep enough to ensure that a submerged egg is fully covered), add a teaspoon of salt and the vinegar. Vinegar is used to prevent the eggs from sticking together. Once boiling, reduce the temperature to a gentle simmer.

Next, place the salmon slices on the bottom half of each toasted bagel, and place under a grill for 2-3 minutes, or until the salmon has changed to a pale pink colour. remove from grill, drizzle with freshly squeezed lemon juice and grind a little black pepper. Loosely cover with a sheet of tin foil to keep warm.

Individually break each egg into a ramekin, and gently tip into the simmering water. After 3-4 minutes, gently remove with a slotted spoon, and carefully press down on the top on the egg to check firmness. As I personally prefer a runny egg, I will consider the egg ready once the white of the egg is a firmer texture.

Add a few baby spinach leaves over the salmon, drizzle a little olive oil, then carefully place the poached egg on top.

Serve warm with a wedge of lemon to garnish.