Poached Mackerel and Egg Focaccia Sandwich

Ingredients

4 Mackerel fillets (about 180g a pair).
2 Large free-range eggs
3 or 4 Leaves of baby Sweet Gem Lettuce, washed and dried
6 to 8 Baby plum tomatoes, sliced
2 Sliced Focaccia breads
1 Tablespoon white wine vinegar
Low fat mayonnaise
1 teaspoon of sea salt plus a couple of pinches
Fresh parsley

Equipment

A medium/large saucepan
A medium sauté pan (or non-stick frying pan)
A small bowl

Steps

Crack one egg into a small bowl.
Fill the saucepan 3/4 full of water and add the vinegar.
Bring the water to a boil and immediately turn it down to a simmer.
Stir the water to gentle whirlpool. Don't overdo this, it just need to be spinning gently.
Take care not to have the water too choppy! Adjust the heat down if need be.
Carefully slide the egg into the centre of the pan.
Cook for 3-4 minutes or until the whites are cooked through.
Remove the egg from the pan with a slotted spoon and pat dry with kitchen towel.
Repeat for the second egg, and set both aside.
Rinse the mackerel under running water and pat dry.
Add about a litre of water to the sauté pan and bring to the boil.
Add 1tablespoon sea salt to the water.
Reduce the heat to a simmer.
Add the mackerel fillets and poach for 3 to 4 minutes, turning halfway through.
Once cooked, transfer to a board or plate and break the fillets apart with a pair of forks.
Meanwhile spread a little mayonnaise on the bottom half of the focaccia.
Add some lettuce leaves, and some sliced tomato.
Add half the pulled mackerel on top of the lettuce.
Cut one of the the poached egg in two, and lay on top of the mackerel.
Add a little more mayonnaise followed by a sprinkle of parsley and a pinch of salt.
Finish by placing the top half of the focaccia on top and cutting into two squares.
Repeat for the second focaccia.
If you can't get the focaccia sandwich breads, you can swap them for other breads or even tortillas or burritos; maybe even use pitta breads to form pockets!
You could use tinned mackerel fillets, but they won't be the same and where's the fun in that.
Poaching the eggs will give you a lovely silky texture but you could wimp out and microwave them instead... Break one egg onto a large saucer or very small plate. Pierce the yolk with a knife. Tip a teaspoon of water on top of the egg. Cover with an upside down bowl. Microwave on half power for 30 seconds at a time, until the whites are cooked. Repeat for the second egg.
As an alternative, you could replace the lettuce and tomatoes with wilted spinach, and add a little lemon or lime juice the mayonnaise.