A simple but delicious recipe that kids can get involved with. Guaranteed to put a smile on Mum's face this Mothers Day...

Ready in 10 minutes.  

Serves 2.  

1. Preheat the oven to 180°C/gas mark 4
2. Place the tomatoes and the diced muffins on a shallow baking tray. Pour over 60ml of rapeseed oil and add a pinch of black pepper
3. Place the tray into the oven for 12–15 minutes, or until the tomatoes are just tender and the muffin cubes are a light golden brown colour. Remove from the oven and set aside
4. To cook the eggs, bring a large pan of water to a rolling boil and add the white wine vinegar
5. Crack the eggs into separate ramekins or cups, ensuring there are no pieces of shell
6. Gently tip each egg into the water. The eggs should drop to the bottom of the saucepan and then begin to float back to the surface
7. Poach the eggs for 3–4 minutes and then remove from the water with a slotted spoon. Place the eggs on a plate with a sheet of kitchen paper to soak up excess water 
8. Serve the eggs on a bed of smoked salmon, muffin croutons, roasted tomatoes and wild rocket. Drizzle the remaining rapeseed oil over each plate and serve.