Spinach & smoked salmon egg muffins

Spinach & smoked salmon egg muffins

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(4 ratings)


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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

For the keen cook


Serves 2 - 4

Serve one or two of these per person for brunch - depending on how hungry/greedy you are

Nutrition and extra info

Nutrition info

Nutrition per serving (4)

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  • 1 tbsp white wine vinegar
  • 4 of the freshest eggs you can get
  • 300g spinach
  • 25g butter, for frying and spreading
  • 2 muffins, split
  • 4 long slices good-quality smoked salmon

For the hollandaise sauce

  • 2 egg yolks
  • 140g butter, melted
  • juice ½ lemon
  • pinch cayenne pepper

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  1. To make the hollandaise, sit a large bowl over a pan of hot water and whisk the egg yolks with 2 tbsp hot water. Gradually add the melted butter (without adding the milky liquid at the bottom) until it has all been incorporated. Whisk in the lemon juice and season with the cayenne pepper and salt to taste, then set aside.
  2. Heat a shallow pan of water with the vinegar but no salt until gently boiling, then poach the eggs for 2 mins. Remove with a slotted spoon and cool in cold water.
  3. Fry the spinach in a wok with a knob of butter until wilted, then drain and season.
  4. To serve, heat the grill to high. Lay the muffins on a flat roasting tray, cut-side up, then toast until brown. Butter the muffins lightly, then top each with a ruffle of smoked salmon. Divide the spinach between the muffins, leaving a slight dip in the middle to sit the eggs in. Spoon a quarter of the sauce over each egg, then return the tray under the grill to brown for a min. Serve immediately.

Recipe from Good Food magazine, April 2009

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Show comments
nemracsenrab's picture
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Great recipe - i used this for my GCSE cooking assignment. it went down a treat with the teachers - but i suppose they eat anything!!

katie87's picture
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Definitely buy the hollandaise in!! Also, we could have totally lost the spinach. Put grated cheese on top, in lieu of the hollandaise and that was nice.
An okay recipe, but not something we'll do again.

ivanap's picture

Nice recipe..but would suggest a bit less lemon as the hollandaise was too zesty!

runnyeyes's picture
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Made these for brunch over Easter. Used ready made hollandaise. Excellent.